Pasta Salad with Avocado

Ingredients

• 400 g fusilli
• Salz
• 250 g Cherry Tomatoes
• 4 Spring Onions
• 300 g chicken breast fillet
• 50 g bacon
• 200 g yogurt (0.1 % fat)
• 45 g salad cream (3 tbsp)
• 3 tbsp Lemon juice
• Pfeffer
• 1 ripe Avocado

Instructions

1. 1.

   Cook pasta according to package instructions in salted water until al dente.

2. 2.

   Wash tomatoes and halve them. Wash spring onions, trim the green into slanted rings and slice the white part into very thin slices.

3. 3.

   Rinse chicken breast under cold water, pat dry and cut into narrow strips. Dice bacon and fry in a hot pan for 1–2 minutes. Add chicken strips and cook over medium heat, turning occasionally, until golden brown in about 5 minutes. Remove from heat and let cool.

4. 4.

   Meanwhile whisk yogurt with salad cream and 1–2 tbsp lemon juice; season with salt and pepper.

5. 5.

   Halve the avocado, remove the pit, gently squeeze the flesh out of the skin, dice small and mix with remaining lemon juice. Drain pasta and combine with tomatoes, white part of spring onions, avocado, chicken, bacon and yogurt sauce.

6. 6.

   Serve pasta salad in four bowls and top with remaining spring onions.