Ingredients
Chicken and Marinade
- 1 pound boneless skinless chicken, cut into bite size chunks
- 1/2 cup basil pesto, homemade or store-bought
- Red pepper flakes, to taste
- Kosher salt, to taste
- Black pepper, to taste
Dressing
- 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 cheese
- Pinch of red pepper flakes
- Salt and black pepper, to taste
Pasta Salad
- 1 pound short cut pasta (such as penne or rotini)
- 1 cup cubed cheddar cheese (or Parmesan)
- 2 tablespoons basil pesto
- 2 cups croutons (see notes for homemade option)
- 3 cups shredded romaine lettuce
- 4 ears grilled or steamed corn, kernels removed
- 6 slices cooked bacon, crumbled
- 1 avocado, diced
Instructions
- Marinate and grill chicken: In a bowl, combine the chicken chunks with 1/2 cup basil pesto, red pepper flakes, and a large pinch of kosher salt. Heat your grill, grill pan, or skillet over medium-high heat. Grill the chicken pieces until lightly charred and cooked through, turning halfway, about 10 to 12 minutes.
- Prepare dressing: While the chicken cooks, whisk together the olive oil, lemon juice, tahini or avocado oil mayo, Dijon mustard, Worcestershire sauce, grated Parmesan, and a pinch each of red pepper flakes, salt, and black pepper in a large salad bowl.
- Cook pasta and combine: Bring a large pot of salted water to boil. Cook the pasta to al dente according to package instructions. Drain well. While still hot, add the cheddar cheese cubes and 2 tablespoons of pesto to the pasta and toss vigorously until combined and cheese is slightly melted.
- Assemble salad: To the pasta, add the grilled chicken, croutons, shredded romaine lettuce, corn kernels, and crumbled bacon. Toss everything together gently until well mixed.
- Add avocado and serve: Top the pasta salad with diced avocado. Season with freshly cracked black pepper and additional salt if needed. Serve warm or chilled according to preference.
Notes
- Homemade Croutons: Preheat oven to 425°F (220°C). Toss 2 cups cubed bread with 2 tablespoons olive oil and a pinch of salt. Bake for 10-12 minutes until golden and crispy.
- You can substitute tahini with avocado oil mayo for a different flavor profile in the dressing.
- Use grill pan or skillet if an outdoor grill is not available for cooking the chicken.
- Serving the salad warm will slightly melt the cheddar cheese for a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
