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10 minutes
10 minutes
20 minutes
- 750.00 ml dried fusilli pasta
- 750.00 ml shredded cooked chicken
- 1/2 x 285g jar piquillo peppers, drained, thinly sliced (see note)
- 4 green onions, thinly sliced
- 2 avocados, sliced
- 50g baby spinach, roughly shredded
- 123.75 gm whole-egg mayonnaise
- 65.63 gm lemon juice
- 40.00 ml chopped fresh thyme
- Boil pasta in a large pot of salted water according to package instructions until tender. Drain and rinse with cold water. Let cool.
- Combine the chicken, peppers, onion, avocado, spinach, and pasta in a large bowl.
- In a small jug, mix together mayonnaise, lemon juice, and thyme. Season with salt and pepper. Drizzle the salad with the dressing and gently toss to combine before serving.
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