Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente.
Step 2: Drain the pasta and rinse it under cold water to cool completely.
Step 3: Season the chicken breasts with Italian seasoning, garlic powder, paprika, salt, and black pepper.
Step 4: Heat olive oil in a skillet over medium heat and cook the chicken for 5 to 6 minutes per side until golden brown and fully cooked.
Step 5: Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
Step 6: In a large bowl, combine the cooked pasta, cherry tomatoes, black olives, red onion, spinach, and mozzarella cheese.
Step 7: Add lemon juice, fresh parsley, and red pepper flakes to the salad mixture and toss well.
Step 8: Arrange the sliced chicken and avocado on top of the pasta salad.
Step 9: Drizzle balsamic glaze over the salad before serving.
Step 10: Serve immediately or chill in the refrigerator for 30 minutes for extra flavor.
Storage and Reheating Tips
Store leftover Chicken Avocado Pasta Salad in an airtight container in the refrigerator for up to 3 days.
For best freshness, add the avocado just before serving to prevent browning.
This salad is best enjoyed cold, but the chicken can be reheated separately in a skillet or microwave if desired.
If the pasta salad becomes dry after refrigeration, toss it with a little olive oil or lemon juice before serving.
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