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  • Pasta salad with avocado and chicken

Recept time 30 min.
Recept time 4
Recept time Oven
Recept time Frying pan
Recept time Saucepan

A delicious alternative to a warm pasta dish is a pasta salad. You can try all sorts with this salad. We used avocado, paprika and chicken fillet. Make an extra amount in the evening, so that you can take some for lunch the next day.


  • 2 EAT ME avocados
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 200 g (whole wheat) fusilli
  • 200 g chicken fillet
  • 40 g pine nuts
  • 1 tsp. chicken herbs
  • 1 tbsp. olive oil
  • salt & pepper

Let's get to work

  1. Preheat the oven to 160 °C.
  2. Roast the pine nuts in a dry frying pan brown and let them cool down.
  3. Sprinkle the chicken fillet with chicken seasoning.
  4. Heat 2 tablespoons of olive oil and fry the chicken breast on both sides until golden brown.
  5. Continue to cook the chicken fillet in the oven for another 20 minutes. Then cut into pieces.
  6. Prepare the fusilli according to the instructions on the packaging.
  7. Cut the bell peppers into small strips and slice the onion in half rings.
  8. Cut the avocado all the way around, going as deep as the stone. Twist until you can pull the 2 halves apart. Remove the stone, scoop out the flesh and cut into cubes.
  9. Mix all ingredients together and evenly divide over the plates.

More recipes with avocado

Avocado snails
Zalmfilet met mango- avocadosalsa
Salmon fillet with mango avocado salsa
Avocado gevuld met gerookte zalm en ei
Avocado filled with smoked salmon and egg
Crostini’s met avocado
Avocado crostini
Avocadosalade met basilicum dressing
Avocado salad with basil dressing

Read more about the used products

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