Name: Lemon-Pesto Chicken & Avocado Bacon Pasta Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 cup cubed cheddar cheese; 1/2 cup basil pesto; 1/4 teaspoon red pepper flakes; 1/4 teaspoon kosher salt; juice of 1 lemon; 1/4 cup tahini; 1 tablespoon dijon mustard; 1 pound boneless skinless chicken, cut into bite-size chunks; 6 slices cooked bacon, crumbled; 2 teaspoons Worcestershire sauce; 1/3 cup grated parmesan; 1 pound short cut pasta; 2 cups croutons; 4 ears steamed corn, kernels removed; 1 avocado, diced; 3 cups shredded romaine lettuce; 1/4 teaspoon black pepper; 1/3 cup extra virgin olive oil

Pasta Salad

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This Lemon-Pesto Chicken & Avocado Bacon Pasta Salad is packed with flavor and is the perfect, easy-to-make dish for your next gathering or meal prep. Featuring juicy chicken, crisp bacon, refreshing veggies, and a zesty dressing, this salad will be on regular rotation!

Milk

Fish

Tree Nuts

Wheat

Gluten Free

Lactose Free

Cheese

gram

cheddar cheese

Pasta Sauces

pesto

Seasonings

red pepper flakes

salt

Fresh Fruit

lemon

Nut Butter

tahini

Condiments

dijon mustard

Poultry

chicken

Bacon & Sausage

Cooked Bacon

Sauces

milliliter

worcestershire sauce

grated parmesan cheese

Pastas & Noodles

dry pasta

Salad Toppings

crouton

Fresh Vegetables

corn on the cob

avocado

romaine lettuce

black pepper

Oils

extra virgin olive oil

Carbohydrates

Calories from Fat

Calories

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Vitamins

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folic Acid (B9)

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Water

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Vitamin K

Cholesterol

Trans fatty acids

Lycopene

Selenium

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Creamy Pasta Salad

Lemon-Pesto Chicken & Avocado Bacon Pasta Salad

Dairy

Pasta, Sauces, Grain

Baking Goods

Produce

Condiment & Toppings

Meat & Seafood

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In a bowl, combine the chicken, basil pesto, red pepper flakes, kosher salt, and black pepper. Mix well and let marinate for 15 minutes.

While chicken is marinating, preheat your oven to 375°F.

Place the marinated chicken on a baking sheet and bake for 20-25 minutes, or until chicken is cooked through.

In a large salad bowl, whisk together the extra virgin olive oil, lemon juice, tahini, dijon mustard, Worcestershire sauce, grated parmesan, and a pinch each of salt and pepper until well combined.

Cook the pasta in a large pot of boiling salted water until al dente, according to package directions. Drain and immediately add the hot pasta to the dressing.

Add the cubed cheddar cheese to the pasta and toss to combine.

Add the cooked chicken, croutons, shredded romaine lettuce, corn kernels, and crumbled bacon to the pasta. Gently toss to combine all the ingredients.

Top the pasta salad with diced avocado, adjusting the seasoning with salt and pepper to taste. Serve warm or chilled.

Lemon-Pesto Chicken & Avocado Bacon Pasta Salad

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