boneless, skinless chicken breast halves, grilled, and cut into thin strips
1 pound fusilli, cooked until tender but firm, rinsed with cool water, and drained
1 large ripe Hass avocado, peeled and finely diced
3 medium, ripe tomatoes, seeded and chopped
4 scallions, thinly sliced
2 cloves garlic, finely minced
1/4 cup drained capers
1/4 cup chopped fresh basil, cilantro, or parsley
1/4 cup olive oil
Juice of 1 lemon
Salt and pepper to taste
Directions - Chicken-Avocado Salad:
Prepare all ingredients as directed above prior to assembling the salad.
Next, combine all prepared ingredients in a large serving bowl. Toss
salt and pepper to taste. Serve salad at room temperature. It is best to
serve this salad soon after assembly, because the avocados have a
tendency to darken over time.
alternative would be to prepare the salad with everything minus the
avocado. Just before serving the salad , dice the avocado and add to the
Recipe yields 4 - 6 servings of pasta salad.