Name: Grilled Chicken, Avocado & Bacon Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 300 g penne pasta (Whole grain or gluten-free as preferred.); 2 pieces chicken breasts (Boneless & skinless.); 1 tbsp olive oil (For coating the chicken.); 6 slices cooked bacon (Crispy and crumbled.); 1 pieces avocado (Just ripe.); 1 cup cherry tomatoes (Halved.); 2 cups baby spinach or arugula (Choose spinach for mildness, arugula for a peppery taste.); 1/4 cup grated Parmesan (Optional.); 3 tbsp olive oil (Best quality extra virgin.); 1 tbsp lemon juice (Freshly squeezed.); 1 tsp Dijon mustard; 1 clove garlic (Minced.); to taste Salt & pepper (To taste.)

Jump to Recipe Print Recipe

Summer Memories in a Bowl: Grilled Chicken, Avocado & Bacon Pasta Salad

If you’re anything like me, summer always sneaks up too quickly. The days get warmer, schedules get busier, and suddenly, all I want is something fresh, filling, and downright fuss-free. There’s this one recipe—my go-to for backyard barbecues and lazy Sunday lunches—that never fails to bring everyone to the table with smiles: Grilled Chicken, Avocado & Bacon Pasta Salad.

I vividly remember the first time I made this pasta salad. It was an impromptu get-together at our place. Kids were running wild, my husband was firing up the grill, and I only had a handful of ingredients to work with. Somehow, tossing together tender grilled chicken, creamy avocado, crispy bacon, bright cherry tomatoes, and perfectly cooked penne pasta turned into pure magic. Even my picky eater couldn’t resist!

If you’re searching for a crowd-pleasing grilled chicken pasta salad or a new favorite avocado salad idea, you’re in the right spot. Trust me, this one’s a keeper.

Why You’ll Adore This Grilled Chicken, Avocado & Bacon Pasta Salad

Let me tell you—there’s so much to love about this dish:

Balanced & Satisfying: You get juicy grilled chicken, smoky bacon, creamy avocado, and hearty pasta in each bite. It’s a pasta salad that actually fills you up.
Super Fresh: Cherry tomatoes, spinach, and a bright lemony dressing give this chicken and bacon pasta salad a major freshness boost.
Quick to Make: Prep the penne and grill the chicken while you fry the bacon—you’ll be assembling this in no time (honestly, less than 40 minutes, start to finish).
Crowd-Friendly: This easy pasta salad makes enough for four hungry people or up to six as a side. Double it for parties and watch it disappear!

Ingredients You’ll Need for Grilled Chicken, Avocado & Bacon Pasta Salad

Here’s everything you’ll need to make this summery grilled chicken pasta salad:

300g penne pasta: Go for whole grain for extra fiber, or use your favorite gluten-free penne to make this salad gluten-free!
2 chicken breasts: Boneless & skinless. Pound them lightly for even grilling (they’ll cook faster and stay juicy).
1 tbsp olive oil: For coating the chicken (and extra flavor).
Salt & black pepper: Don’t be shy—generously season every layer.
6 slices cooked bacon: Crispy is best! Crumble right before adding.
1 avocado: Choose one just ripe—soft but not mushy, for perfect bite-sized chunks.
1 cup cherry tomatoes: Halved for extra juiciness and color.
2 cups baby spinach or arugula: Spinach is milder, arugula adds a peppery punch.
1/4 cup grated Parmesan (optional): Adds a salty, nutty finish—totally up to you!
For the dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice (freshly squeezed is best)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt & pepper to taste

A quick tip: Use the best extra virgin olive oil you have for the dressing—it makes such a difference (trust me!).

Step-by-Step Guide: Making the Perfect Grilled Chicken, Avocado & Bacon Pasta Salad

Don’t worry, this grilled chicken and avocado pasta salad is as simple as it is delicious. Here’s how I do it, with my favorite little tricks thrown in:

Cook the Pasta:
Bring a big pot of salted water to a boil. Add your penne and cook until al dente—you want it just tender but with a little bite. Drain and rinse under cool water so it doesn’t overcook (plus, this keeps your salad nice and chilled).
Grill the Chicken:
Drizzle the chicken breasts with olive oil and season well with salt and black pepper. Grill (or pan-cook) them for 5–7 minutes per side. Let them rest a few minutes before slicing—resting locks in those juices!
Prepare the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and fresh cracked pepper. Taste and tweak—sometimes I add an extra squeeze of lemon for zing.
Assemble the Salad:
In your biggest bowl, layer in the cooked penne, baby spinach (or arugula), cherry tomatoes, diced avocado, and crumbled bacon. Add the sliced grilled chicken on top. Drizzle with all the dressing, then gently toss—avocado and tomatoes can be delicate!
Finish with Parmesan:
Sprinkle grated Parmesan over the top (if you like), and give everything one more light toss. That’s it!

Honestly, half my family usually sneaks a forkful straight from the bowl before I can even set it on the table…

My Secret Tips and Tricks for Grilled Chicken Pasta Salad Success

After making this chicken avocado pasta salad about a hundred times, I’ve learned a few things:

Chicken matters: For the juiciest, most flavorful grilled chicken, let it rest at least 5 minutes before slicing. Don’t skip this—it keeps every bite tender!
Bacon crispiness: Cook your bacon just shy of extra crispy so it holds up, but doesn’t shatter. And always crumble it right before serving for max crunch in every bite.
Avocado timing: Dice your avocado just before tossing everything together (avocado pasta salad is best when the avocado isn’t brown or mushy).
Layer wisely: Toss gently, so chunks of avocado and tomato hold their shape.
Chill time: If you’re making this ahead, save the bacon and avocado for last-minute tossing. It keeps everything at peak freshness.

Oh—and add extra lemon juice to the dressing or a squeeze over the finished salad to bring out all those bright flavors!

Creative Variations and Ingredient Swaps

This pasta salad recipe is endlessly flexible—you can tailor it to what you have!

Swap the protein: Grilled shrimp or leftover rotisserie chicken work perfectly for a seafood or shortcut version (seriously, any grilled meat will do!).
Go meatless: Skip the bacon and chicken, and add roasted chickpeas or grilled halloumi for a vegetarian pasta salad.
Change the greens: Try kale or mixed greens if you don’t have spinach or arugula.
Brighten it up: Add sliced red onions, roasted red peppers, or even a few olives for color and zing.
Make it creamy: Toss in a spoonful of Greek yogurt or a bit of mayo to make a creamy pasta salad dressing!

Don’t be afraid to play—this is your grilled chicken pasta salad adventure.

How to Serve and Store Your Grilled Chicken, Avocado & Bacon Pasta Salad

When it comes to serving, I love piling this salad onto a big platter and letting everyone dig in family-style. It pairs perfectly with a chilled glass of white wine (or even sparkling water with lemon), and just screams summer.

Leftovers? Tuck them into an airtight container and refrigerate. Because of the avocado, I recommend eating within 24 hours for the best pasta salad experience. If you know you’ll have leftovers, toss in the avocado just before serving to keep it fresh. If the pasta dries out, a splash of extra olive oil or lemon juice does wonders (I do this the next day all the time).

FAQs: Your Top Questions About Grilled Chicken, Avocado & Bacon Pasta Salad Answered

Can I make this grilled chicken pasta salad ahead of time?
Yes! Cook the pasta, chicken, and bacon, and prep your veggies. Store everything in separate containers, then toss together with dressing and avocado just before serving (this keeps everything crisp and flavorful).

Is this salad good for meal prep?
Absolutely. Just keep the avocado out until you’re ready to eat (otherwise, it’ll brown). This chicken and bacon pasta salad makes a great lunch to pack for work or picnics.

Can I make it gluten-free?
For sure! Just swap in your favorite gluten-free pasta. Brown rice or chickpea pasta both work well and hold up to the dressing.

What should I serve with this salad?
It’s hearty enough for a stand-alone meal, but you can pair it with crusty bread, grilled corn, or a fresh fruit salad for a light, sunny spread.

How long will leftovers keep?
The pasta salad is best within 24 hours (especially with avocado), but it’s safe to eat for up to 2 days if stored in the refrigerator. Keep it chilled for the best flavor and crunch.

There you have it—my all-time favorite Grilled Chicken, Avocado & Bacon Pasta Salad. If you make it, let me know how it goes! I promise: whether you’re picnicking in the backyard, packing lunches for the week, or just craving something delicious and fresh, this recipe is here for you.

Here’s to tasty summer memories—one bite at a time!