Chicken-Avocado Pasta Salad

Here's a super recipe to use up left over chicken!

• Ready In: 25 mins
• Serves: 8

Ingredients

• 2 1⁄2 cups dry bow tie pasta
• 1  tablespoon olive oil
• 3  cups  chopped  cooked chicken
• 1  cup  diced red bell pepper
• 1  cup  diced yellow bell peppers or 1  cup orange bell pepper
• 8  spring onions, sliced thin
• 3  celery ribs, sliced
• 1  granny smith apple, chopped small
• 3⁄4 cup  toasted  slivered almonds
• 1⁄3 cup mayonnaise
• 2  tablespoons lemon juice
• 1  garlic clove, minced
• 1  tablespoon  packed brown sugar
• 1  teaspoon sweet paprika
• 1  teaspoon ground cumin
• 2  medium  ripe avocados, peeled pitted and chopped small

Directions

1. Cook pasta in boiling water until done, around 8-10 minutes.
2. Drain and rinse under cold water.
3. Drain well.
4. Drizzle olive oil over pasta and toss.
5. Mix in the chicken, peppers, onions, celery, apple and almonds.
6. Toss well.
7. In a medium bowl whisk together the mayonnaise, lemon juice, garlic, sugar, paprika and cumin.
8. Toss with the pasta mixture.
9. Gently fold in the avocado and serve.