Shepard Avocado and Chicken Pasta Salad
 Ingredients
2 medium Shepard Avocados, peeled and sliced
3 cups uncooked pasta spirals
1 pack of fresh baby spinach leaves
500g chicken thigh fillets
3 tomatoes, de-seeded and sliced
100g button mushrooms, sliced
2 spring onions, sliced
1/2 cup honey mustard dressing
1 tablespoon light olive oil
Preparation:
1. Cook pasta according to instructions in a large pan of salted boiling water. Once cooked allow to cool.
2. Meanwhile, heat oil in a large pan and add chicken pieces. Cook until tender and browned both sides. Remove from pan and cut into bite-size pieces.
3. Combine chicken, Shepard Avocado, cooked pasta, tomatoes, mushrooms and spring onions in a large bowl.
4. Gently toss ingredients together with honey mustard dressing until well mixed.
5. Serve on a bed of baby spinach leaves.
Brought to you by The Harvest Company – we’re changing the way Australians eat |