813- Chicken Avocado Pasta Salad / سلطة الباستا بالدجاج والأفوكادو

Aug 13, 2020 | Desserts

Prep time :

20 minutes

Cook time :

10 minutes

Serves :

Complexity :


Ingredients :

For the Salad:
250 grams (8.8 oz) Panzani Farfalle
150 grams (5.2 oz) lettuce, roughly chopped
80 grams (1 cup) canned black beans, drained
8 yellow cherry tomatoes, cut into half
8 red cherry tomatoes, cut into half
60 grams (1/2 cup) canned corn, drained
1 small onion, minced
50 grams (1.7 oz) black olives, pitted and cut into slices\
1 large avocado, peeled and cut into slices
150 grams (5.2 oz) chicken breast
1 tablespoon chopped fresh parsley
Salt and pepper, to taste

For the sauce:
Juice of 2 lemons
40 milliliters (2/4 cup) olive oil
1 heaping teaspoon lemon zest
3 tablespoons chopped fresh parsley
1/2 teaspoons mustard
2 teaspoons honey
1 garlic clove, peeled and minced
Salt and pepper, to taste
Fresh cilantro leaves for decoration
1 lemon, quartered

Directions :

Step 1: Preparing the pasta
1- In a large pot of salted boiling water, cook the Panzani Farfalle for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside.

Step 2: Preparing the sauce
2- In a food processor, add the olive oil, lemon juice, lemon zest, fresh parsley, garlic clove, honey, mustard, salt, and pepper.
3- Blend all the ingredients together until the sauce becomes smooth and homogeneous. Refrigerate before serving.

Step 3: Assembling the salad
4- In a large pan, add the olive oil and heat over medium heat. Add the chicken breast, salt, pepper, and cook on each side for 5 minutes or until golden brown.
5- Remove the chicken breast from the heat and cut into medium slices. Set aside and allow to cool.
6- In a large bowl, add the lettuce, the chicken slices, black beans, corn, cherry tomatoes halves, avocado slices, onion, black olives, and parsley.
7- Add the farfalle to the salad ingredients and pour the parsley sauce over it.
8- Gently mix all the ingredients together using tongs until the salad is completely coated with the sauce and well combined. Season to taste with salt and pepper if desired.
9- Garnish the farfalle salad with fresh cilantro leaves and serve immediately with quartered lemon!

Share This