Ingredients
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1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
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½ cup plus 2 tbsp basil pesto (store-bought or homemade)
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Red pepper flakes, kosher salt, and black pepper to taste
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1/3 cup extra virgin olive oil
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Juice of 1 lemon
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1/4 cup tahini or avocado oil mayonnaise
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1 tbsp Dijon mustard
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2 tsp Worcestershire sauce
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1/3 cup grated Parmesan cheese
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1 lb short-cut pasta (like rotini or penne)
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1 cup cubed cheddar cheese
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2 cups croutons
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3 cups shredded romaine lettuce
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4 ears grilled or steamed corn, kernels removed
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6 slices turkey bacon, cooked and crumbled
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1 avocado, diced
Instructions
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Marinate the Chicken:
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In a bowl, combine the chicken pieces with ½ cup of pesto, a pinch of red pepper flakes, salt, and black pepper. Mix well to coat the chicken evenly.
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Cook the Chicken:
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Heat a grill, grill pan, or skillet over medium-high heat. Cook the marinated chicken until lightly charred and cooked through, about 10–12 minutes, turning halfway through.
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Prepare the Dressing:
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In a large salad bowl, whisk together the olive oil, lemon juice, tahini or mayonnaise, Dijon mustard, Worcestershire sauce, grated Parmesan, and a pinch of red pepper flakes, salt, and black pepper until smooth.
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Cook the Pasta:
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Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and add the hot pasta to the bowl with the dressing.
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Assemble the Salad:
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To the pasta and dressing, add the cubed cheddar cheese and the remaining 2 tablespoons of pesto. Toss to combine.
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Add the cooked chicken, croutons, shredded romaine lettuce, corn kernels, and crumbled turkey bacon. Toss everything together until well mixed.
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Add Avocado and Serve:
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Gently fold in the diced avocado. Season the salad with additional salt and black pepper to taste.
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Serve the salad warm or chilled, as desired.
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