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Chicken Avocado Pasta

A creamy and flavourful pasta salad with chicken, avocado and tomato.
Course Main Course
Cuisine American, British, European
Keyword Avocado, chicken, Dairy-free, Dinner, gluten-free, Lunch, Pasta, Pasta salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 601kcal


  • 250 g gluten free pasta (I used fusilli)
  • 300 g cooked chicken
  • 2 large ripe avocados
  • 16 cherry tomatoes
  • 3 tbsp mayonnaise
  • Juice of 1 lemon
  • 2 tsp honey
  • 2 tsp olive oil
  • 1 tsp dijon mustard
  • 1/2 tsp mixed herbs
  • Salt and pepper (to taste)
  • 2 tbsp fresh basil


  • Boil the gluten free pasta as per the packet instructions. Add a generous pinch of salt and a glug of olive oil to the water and stir the pasta for about the first minute of cooking. This really helps to stop it sticking together!
  • Whilst the pasta cooks, prep your other ingredients. Slice and chicken and avocado into chunks and the tomatoes into halves. Finely chop the basil.
  • Make the dressing. Add the mayo, lemon juice, honey, olive oil, mustard and mixed herbs to a bowl and mix well. Add some seasoning to taste.
  • Once the pasta has cooked, drain it and run it under cold water until no longer hot.
  • Transfer the pasta to a large mixing bowl. Add the chopped chicken, avocado, tomatoes and basil. Then pour in the dressing and give everything a good mix.