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Pesto Chicken, Corn, and Avocado Bacon Pasta Salad | halfbakedharvest.com
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4.58 from 258 votes

Pesto Chicken, Corn, and Avocado Bacon Pasta Salad

Simple to toss together, super flavorful, filling, and healthy too...the perfect quick fix salad!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 8
Calories: 437kcal

Ingredients

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.

Notes

Homemade Croutons: Preheat the oven to 425° F. Toss together 2 tablespoons olive oil, 2 cups cubed bread, and a pinch of salt. Bake for 10-12 minutes, until toasted.

Nutrition

Calories: 437kcal