
This creamy avocado pasta salad is loaded with juicy chicken, crispy bacon, tender eggs, and fresh vegetables for a hearty meal-sized salad. The tangy avocado-dill dressing keeps it bright and flavorful, making it perfect for lunches, potlucks, or easy meal prep.
Preheat the oven to 220°C/430°F, or 200°C fan-forced. Line 2 baking trays if needed so the bacon and chicken can cook separately.
Arrange the bacon on a rack set over a baking tray. Bake for about 20 minutes, or until deeply golden and crisp. Transfer to a plate and let it cool completely, then chop into small pieces.
Place the chicken breasts between sheets of baking paper and pound them to an even 1.5 cm thickness. This helps them cook evenly and stay juicy.
Mix the smoked paprika, salt, and black pepper in a small bowl. Place the chicken on a tray, drizzle with 1 tablespoon olive oil, and rub to coat. Season both sides evenly with the spice mixture.
Bake the chicken for about 12 minutes, or until cooked through and the internal temperature reaches 67°C/153°F. Rest for 5 minutes, then cut into bite-size pieces.
Meanwhile, bring a large pot of water to a boil and add the salt. Cook the spiral pasta according to the package directions, adding 1 to 2 extra minutes for a softer pasta salad texture. Drain, rinse briefly under cool water, and let it drain well.
Bring a saucepan of water to a boil. Lower in the eggs and boil for 9 minutes. Transfer them to cold water, let them cool for 5 minutes, then peel and cut into quarters.
To make the dressing, blend the avocado, buttermilk, mayonnaise, lemon juice, garlic, onion powder, salt, and black pepper until smooth. Stir in the dill and blend briefly just to combine. Taste and adjust seasoning if needed.
Place the cooled pasta in a very large bowl. Add the chicken, bacon, cherry tomatoes, red onion, celery, and avocado dressing. Toss gently until everything is evenly coated.
Fold in the quartered eggs carefully so they stay mostly intact. Serve right away, or chill for a short time before serving.
For the best texture, let the pasta drain thoroughly before tossing so the dressing does not thin out. If you do not have buttermilk, use plain yogurt thinned with a little milk. This salad keeps well in the refrigerator for up to 2 days, though the avocado dressing is brightest and freshest on the first day.





