halfbakedharvest4.6
Pesto Chicken, Corn, and Avocado Bacon Pasta Salad
Simple to toss together, super flavorful, filling, and healthy too...the perfect quick fix salad!
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
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.
cup, plus 2 tablespoons basil pesto, homemade or store-bought1/2cup extra virgin olive oil1/3cup tahini or avocado oil mayo1/4cup grated parmesan1/3red pepper flakes, kosher salt, and black peppercroutons (see notes)2 cupsavocado, diced1
Nutrition Facts
calories
559 kcal
serving Size
1 serving
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