3 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 salad gently.
Add 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.
An alternative would be to prepare the salad with everything minus the avocado. Just before serving the salad , dice the avocado and add to the salad.
Recipe yields 4 - 6 servings of pasta salad.