Pesto Chicken, Corn, and Avocado Bacon Pasta Salad.
Ingredients
- 1 pound boneless skinless chicken, cut into bite size chunks
- 1/2 cup, plus 2 tablespoons basil pesto, homemade or store-bought
- red pepper flakes, kosher salt, and black pepper
- 1/3 cup extra virgin olive oil
- juice of 1 lemon
- 1/4 cup tahini or avocado oil mayo
- 1 tablespoon dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/3 cup grated parmesan
- 1 pound short cut pasta
- 1 cup cubed cheddar cheese
- 2 cups croutons
- 3 cups shredded romaine lettuce
- 4 ears grilled or steamed corn
- 6 slices cooked bacon, crumbled
- 1 avocado, diced
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Instructions
- 1. In a bowl, combine the chicken, 1/2 cup pesto, red pepper flakes, and a large pinch of salt. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes.
- 2. Meanwhile, make the dressing. In a large salad bowl, whisk together the olive oil, lemon juice, tahini or mayo, dijon, Worcestershire, parmesan, and a pinch each of red pepper flakes, salt, and pepper.
- 3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the hot pasta, cheddar, and 2 tablespoons pesto and toss vigorously to combine. Add the chicken, croutons, lettuce, corn, and bacon, tossing to combine.
- 4. Top the pasta with avocado. Season with freshly cracked pepper and salt. Serve warm or cold.
Source
Original recipe: View Original
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