Ingredients
1 pound boneless skinless chicken, cut into bite size chunks
1/2 cup, plus 2 tablespoons basil pesto, homemade or store-bought
red pepper flakes, kosher salt, and black pepper
1/3 cup extra virgin olive oil
juice of 1 lemon
1/4 cup tahini or avocado oil mayo
1 tablespoon dijon mustard
2 teaspoons Worcestershire sauce
1/3 cup grated parmesan
1 pound short cut pasta
1 cup cubed cheddar cheese ((or parmesan))
2 cups croutons ((see notes))
3 cups shredded romaine lettuce
4 ears grilled or steamed corn
6 slices cooked bacon, crumbled
1 avocado, diced
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.