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Strawberry Avocado Chicken Pasta Salad
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Fresh Chicken Pasta Salad

Strawberries and avocados team up with lightly candied pecans and a creamy balsamic dressing to enliven spinach, arugula, and the rotisserie chicken you just picked up at the store. Gorgonzola cheese is optional, as this recipe gives allergy-free alternatives.
Prep Time40 minutes
Marinating Time2 hours
Total Time2 hours 40 minutes
Course: Main Course
Keyword: avocado, chicken, salad, strawberry
Servings: 4
Author: Kim Melanson

Ingredients

Italian Seasoning (see note):

  • 1 Tablespoon freeze-dried parsley
  • 2 Tablespoons freeze-dried oregano
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 1 Tablespoon lemon pepper
  • 1 Tablespoon freeze-dried basil
  • ¼ teaspoon freeze-dried thyme
  • 1 teaspoon black pepper
  • ½ teaspoon celery salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon sea salt
  • 1 teaspoon dried onion flakes

Creamy Balsamic Dressing:

  • ⅓ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 teaspoon minced garlic
  • 2 teaspoons Italian seasoning (see above recipe)
  • 2 teaspoons honey
  • ⅓ cup plain non-dairy yogurt (or plain Greek yogurt)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Lightly Candied Pecans (optional)

  • ½ cup chopped pecans (or other nut choice)
  • 2 Tablespoons coconut oil (or butter)
  • 2 Tablespoons coconut sugar (or brown sugar)

Marinated Pasta

  • 1 package (8 oz) Banza chickpea cavatappi swirls pasta (or a pasta of your choice)
  • ½ recipe of Creamy Balsamic Dressing (see recipe above)

The Salad

  • 3 cups spinach
  • 1 cup arugula
  • 1 cup cubed rotisserie chicken
  • marinated pasta
  • 1 cup sliced strawberries
  • 1 avocado
  • candied pecans (see recipe above)
  • ⅓ cup crumbled gorgonzola cheese (optional or can use alternative cheese)
  • ½ recipe Creamy Balsamic Dressing

Instructions

  • Note: Don’t mix salad together ahead!
    Make salad portions ahead and then combine just before serving. After a half hour, the spinach begins to wilt!

Italian Seasoning:

  • Mix all ingredients together.
  • Store seasoning mix in a sealed container to use as needed for several months. See recipe notes for further uses.

Creamy Balsamic Dressing:

  • Mix all ingredients together and store in refrigerator until ready to use. (Half the recipe will be used for the marinated pasta.)

Marinated Pasta (marinates for at least 2 hours):

  • Cook pasta as instructed. Cook to al dente (firm, not crunchy, but also not completely soft and limp).
  • Drain pasta. Dump into a medium bowl with a cover.
  • Add ½ the Creamy Balsamic Dressing to the hot pasta. Stir to coat. Cover bowl and let sit for 2 hours in refrigerator. Even longer is better as the pasta absorbs the dressing.

Lightly Candied Pecans:

  • Place parchment paper on countertop.
  • In fry pan over medium-high heat, melt coconut oil. Add coconut sugar and pecans. Stir fry until brown sugar mixture coats pecans thoroughly. Be careful it doesn’t burn.
  • Remove from heat and spread/separate pecans on parchment paper to cool.

The Salad:

  • While pasta is marinating, make candied pecans, prepare/combine spinach and arugula, prepare/cube rotisserie chicken.
  • A few minutes before serving: slice strawberries and avocados. Crumble gorgonzola cheese, if using.
  • Just before serving: combine pasta, candied pecans, spinach and arugula, and rotisserie chicken in a large salad bowl. Drizzle with dressing (reserving some) and lightly toss with tongs. Add sliced strawberries (reserving some) and lightly toss again. Top with remaining strawberries, avocadoes and gorgonzola, if using. Drizzle with remaining dressing. Serve immediately.

Notes

The “Italian Seasoning” is a whole food substitute for Good Seasons Italian Dressing Seasoning Packet. To use “Italian Seasoning” as an Italian dressing use 2 TBS Italian Seasoning + ¼ cup vinegar + 2 TBS water + 2/3 cup olive oil.