This chicken avocado pasta salad combines spiral pasta, juicy seasoned chicken, crisp bacon, and chopped eggs in a creamy avocado and dill dressing, and it is ready in about 50 minutes.
The dressing is made with ripe avocado, buttermilk, a little mayonnaise, and lemon juice, so it coats every curl of pasta without feeling heavy. It works well for picnics, potlucks, and make ahead lunches, and it tastes great when the pasta is fully cooled before the dressing goes on.
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Why This Chicken Avocado Pasta Salad Recipe Works
The creamy dressing is the star. Mashed avocado gives body and richness, buttermilk adds a gentle tang, and just a third of a cup of mayonnaise helps it cling to the pasta. Lemon juice and fresh dill keep everything bright.
Every bite has contrast. Tender chicken, salty crisp bacon, creamy egg, juicy cherry tomatoes, sharp red onion, and crunchy celery sit among the soft pasta spirals, so the salad never feels one note.
It is also practical. The components cook at the same time, the dressing blends in minutes, and the finished salad feeds six people, which makes it an easy dish to bring to a gathering.
Ingredients for Chicken Avocado Pasta Salad
- 1 lb spiral pasta (rotini or fusilli)
- 1 tbsp kosher salt for the pasta water
- 1 lb boneless skinless chicken breasts
- 1/2 tsp smoked paprika
- 1/4 tsp kosher salt for the chicken
- 1/4 tsp black pepper for the chicken
- 2 tbsp extra virgin olive oil
- 1 1/3 cups mashed avocado (about 1 1/2 avocados)
- 1/2 cup buttermilk
- 1/3 cup mayonnaise
- 3 tbsp lemon juice
- 1 1/2 cloves garlic, finely grated
- 1/2 tsp onion powder
- 1/2 tsp kosher salt for the dressing
- 1/2 tsp black pepper for the dressing
- 1/2 cup fresh dill, finely chopped and divided
- 8 oz bacon
- 6 large eggs
- 8 oz cherry tomatoes, halved
- 1/4 red onion, very thinly sliced
- 1 celery stalk, thinly sliced
Spiral pasta. Rotini or fusilli holds the creamy dressing in its grooves. Cook it until al dente, then rinse it under cold water so it stops cooking and stays loose.
Chicken breasts. Seasoning with smoked paprika, salt, and pepper adds color and flavor. Dice the chicken after a short rest so the juices stay put.
Avocado. Choose avocados that yield slightly to pressure. Mash them with a fork or blend until smooth, and add the lemon juice right away to slow browning.
Bacon and eggs. Crisp bacon adds salt and crunch, while chopped hard boiled eggs add richness. Cook both ahead of time and cool them before they go into the bowl.
Fresh vegetables. Cherry tomatoes, red onion, and celery add juice, bite, and snap. Slice the onion very thin so it blends in rather than overpowering the salad.
How to Make Chicken Avocado Pasta Salad
1. Cook the pasta Bring a large pot of water to a boil with the 1 tbsp of salt. Cook the pasta for about 10 minutes, or according to the package, until al dente. Drain, rinse under cold water, and drain again very well.
2. Cook the chicken Pat the chicken dry and season with the paprika, 1/4 tsp salt, and 1/4 tsp pepper. Heat the olive oil in a large skillet over medium high heat and cook the chicken for 6 to 7 minutes per side, until it reaches 165 degrees F. Rest 5 minutes, then dice.
3. Crisp the bacon Place the bacon in a cold skillet and cook over medium heat for 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels and crumble.
4. Boil the eggs Place the eggs in a saucepan, cover with cold water, and bring to a boil. Cover, remove from the heat, and let stand for 12 minutes. Cool in ice water, peel, and chop.
5. Make the dressing Blend or mash the avocado with the buttermilk, mayonnaise, lemon juice, garlic, onion powder, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 cup of the dill until creamy. Thin with a splash of buttermilk if needed.
6. Combine the salad In a very large bowl, mix the cooled pasta, chicken, bacon, eggs, tomatoes, red onion, celery, and the remaining dill.
7. Toss and serve Pour the dressing over the salad and fold gently until everything is coated. Serve right away, or cover and chill for up to 2 hours.
How to Serve Chicken Avocado Pasta Salad
Serve the salad cold or at room temperature as a main dish for lunch. It makes a filling potluck side next to oven baked barbecue chicken, and it sits well beside air fryer honey garlic salmon. Add a few slices of air fryer garlic bread to round out the meal, and pour a pitcher of blueberry mojito pitcher for a summer gathering.
How to Store and Reheat Chicken Avocado Pasta Salad
Store the salad in an airtight container in the refrigerator for up to 2 days. Stir in a splash of buttermilk before serving to loosen the dressing, and give it a gentle stir if the top darkens, which is natural with avocado. Do not freeze the salad because the pasta and dressing turn watery. Discard it if it has been out at room temperature for more than 2 hours.
Tips and Variations for Chicken Avocado Pasta Salad
Rinse the pasta. A quick cold rinse stops the cooking and removes surface starch, so the pasta stays separate and the dressing coats evenly.
Cool everything first. Warm pasta and chicken soften the avocado dressing and make it separate. Wait until each element is room temperature or cooler.
Season in layers. Salt the pasta water, the chicken, and the dressing separately. Taste the dressing before it goes on, because bacon already adds plenty of salt.
Prevent browning. Lemon juice slows browning, and pressing plastic wrap directly on the surface of leftover dressing helps even more.
Use rotisserie chicken. For a shortcut, shred about 3 cups of cooked rotisserie chicken and skip the skillet step.
Swap the herbs. Fresh parsley or chives can replace the dill if you prefer a milder herb flavor.
Add crunch. Stir in a handful of diced cucumber or sweet corn kernels for extra texture.
Keep it cold. Pasta salads with eggs and dairy should stay cold. For general food safety guidance, see the Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Chicken Avocado Pasta Salad
What goes in a chicken avocado pasta salad?
This version has spiral pasta, seasoned chicken breast, bacon, boiled eggs, cherry tomatoes, red onion, celery, and a creamy dressing made from avocado, buttermilk, mayonnaise, lemon, garlic, and dill.
How far ahead can I make chicken avocado pasta salad?
Cook the pasta, chicken, bacon, and eggs a day ahead and make the dressing on the day of serving. Toss everything together within 2 hours of serving for the ideal color and texture.
Can I serve chicken avocado pasta salad warm?
It tastes great cold or at room temperature. Warm pasta makes the avocado dressing separate, so let everything cool completely before mixing.
Can I use yogurt instead of buttermilk?
Yes. Whisk 1/4 cup plain yogurt with 1/4 cup milk and use it in the same amount as the buttermilk.
Does the avocado turn brown?
A little surface browning is normal. Lemon juice slows it, and stirring the salad before serving hides any discoloration.
Chicken Avocado Pasta Salad with Bacon
Equipment
- Large pot
- Large skillet
- Medium saucepan
- Blender or food processor
- Large mixing bowl
Ingredients
Main Ingredients
- 1 lb spiral pasta rotini or fusilli
- 1 tbsp kosher salt for the pasta cooking water
- 1 lb boneless skinless chicken breasts about 2 breasts, for the chicken
- ½ tsp smoked paprika for the chicken
- ¼ tsp kosher salt for the chicken
- ¼ tsp black pepper for the chicken
- 2 tbsp extra virgin olive oil for the chicken
- 1 ⅓ cup mashed avocado about 1 1/2 avocados, for the dressing
- ½ cup buttermilk for the dressing, or yogurt thinned with milk
- ⅓ cup mayonnaise for the dressing
- 3 tbsp lemon juice for the dressing
- 1 ½ cloves garlic finely grated, for the dressing
- ½ tsp onion powder for the dressing
- ½ tsp kosher salt for the dressing
- ½ tsp black pepper for the dressing
- ½ cup fresh dill finely chopped, divided between the dressing and the salad
- 8 oz bacon for the salad
- 6 large eggs for the salad
- 8 oz cherry tomatoes for the salad, halved
- ¼ red onion for the salad, very thinly sliced
- 1 celery stalk for the salad, thinly sliced
Instructions
Cooking
- Boil the pasta. Salt a large pot of boiling water and cook the pasta until al dente, about 10 minutes. Rinse under cold water and drain thoroughly. Sear the chicken. Season the chicken with paprika, salt, and pepper, then cook in hot olive oil for 6 to 7 minutes per side until it reads 165 degrees F. Rest, then cut into small cubes.
- Fry the bacon. Cook the bacon in a cold skillet over medium heat for 8 to 10 minutes until crisp. Drain and crumble.
- Hard boil the eggs. Cover the eggs with cold water, boil, then turn off the heat and cover for 12 minutes. Chill in ice water, peel, and chop.
- Blend the dressing. Puree the avocado with the buttermilk, mayonnaise, lemon juice, garlic, onion powder, salt, pepper, and half of the dill until smooth and creamy.
- Assemble. Combine the cooled pasta, chicken, bacon, eggs, tomatoes, red onion, celery, and remaining dill in a large bowl.
- Dress and serve. Fold in the dressing gently until evenly coated. Serve right away or chill up to 2 hours.
