Description
A delicious and simple pasta salad recipe, packed with avocado, bacon, tomatoes and peppers and topped with char-grilled honey mustard chicken fillets. Perfect for summer!
Ingredients
- Marinade & Dressing:
- 4 tbsp honey
- 1 tsp dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- juice of 1/2 lemon
- Pasta Salad & Chicken
- 300g mini chicken fillets
- 400g uncooked pasta
- 3 rashers of bacon
- 1 avocado, chopped
- 16 cherry tomatoes, chopped
- 1 green pepper, chopped
Instructions
- Firstly make the marinade and dressing by combining all the ingredients in a jar or bottle and giving it a good shake. Set half aside to use later as the dressing. Use the remaining half to marinade the mini chicken fillets in a bowl. Cover and refrigerate for at least 30 minutes.
- Cook the pasta according to the package instructions. When cooked, drain the pasta and run under a cold tap to cool it down. Place the cooled pasta in a bowl.
- Chop the bacon into bite sized pieces and fry for 4-5 minutes until crispy. Add to the cooked pasta, along with the chopped avocado, tomatoes and pepper.
- Remove the chicken from the fridge and fry on a griddle or frying pan in a little oil for 3-4 minutes either side or until they are cooked through.
- Add the cooked chicken to the top of the pasta salad and serve immediately with the remaining honey mustard dressing either on the side or drizzled on top.