• 1½ cups small spiral pasta (fusili)
  • 2 cups shredded cooked chicken (½ cooked chicken)
  • 3 spring onions, chopped
  • 2 sticks celery, chopped
  • 1 avocado, diced
  • 1 cup whole kernel corn, cooked
  • 250ml bottle Eta Lite & Free Honey Mustard Dressing
  • ½ bag mesclun leaves

1. Cook the pasta in lightly salted rapidly boiling water for about 8-10 minutes until al dente (cooked but firm to the bite). Drain. Rinse in cold water and drain thoroughly. Put into a large bowl.

2. Add chicken, spring onions, celery, avocado and corn. Add about 1/3 cup Eta Lite & Free Honey Mustard Dressing and carefully mix together.

3. Place a bed of mesclun leaves onto a serving platter and pile the chicken and pasta salad onto the leaves to serve.

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