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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.
Course Main Course, Salad
Cuisine American, Mediterranean
Keyword Avocado Salad, Bacon, Grilled Chicken, Pasta Salad, Summer Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 450kcal

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.