Grilled Chicken, Avocado & Bacon Pasta Salad
A fresh and filling summer pasta salad featuring grilled chicken, creamy avocado, crispy bacon, and bright cherry tomatoes, perfect for gatherings or a quick lunch.
Ingredients
Main 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.
Dressing Ingredients
- 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.
Instructions
Cook the Pasta
- Bring a big pot of salted water to a boil. Add the penne and cook until al dente. Drain and rinse under cool water to prevent overcooking.
Grill the Chicken
- Drizzle chicken breasts with olive oil and season with salt and pepper. Grill for 5–7 minutes per side. Let them rest before slicing.
Prepare the Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Adjust seasoning as necessary.
Assemble the Salad
- In a large bowl, layer the cooked penne, spinach, cherry tomatoes, diced avocado, and crumbled bacon. Top with sliced grilled chicken. Drizzle with dressing and toss gently.
Finish with Parmesan
- Sprinkle grated Parmesan over the top and give everything a light toss.
Notes
For the best experience, store avocado and bacon separately until serving. Add a splash of olive oil or lemon juice to revive the salad the next day.