Chicken BLT Pasta Salad with Avocado

Fillet chicken breasts. Pat chicken breasts dry with a paper towel, salt and pepper both sides.

Start a pot of water on the stovetop for the pasta and cook according to packaging instructions. Melt 2 tablespoons of butter in a skillet on medium heat. Add the chicken breasts to the hot skillet. Brown chicken breasts and allow them to fully cook to 165 degrees internal temperature. You can also use a cooked rotisserie chicken for this recipe. Once chicken is cooked, set aside and allow to cool. Once chicken has cooled, dice into small bitesize pieces.

In a small mixing bowl add 1 cup of ranch dressing, 1/2 cup of mayonnaise and 1/2 tablespoon of freshly chopped dill weed.

Cook bacon, crumble and set aside. In a very large mixing bowl add diced chicken, cubed cheddar cheese, diced celery, diced red onion and crumbled bacon. Salt and pepper to taste. Once pasta is cooked, drain and run cold water over it for a minute too cool it off. Add pasta and dressing to the mixing bowl with the chicken mixture and gently stir until combined.

For the topping on the salad, quarter or half cherry, plum and grape tomatoes. Peel and dice 1-2 large avocados. Sprinkle the tomatoes, avocado and chopped dill on top of the salad and serve. Enjoy!