Bacon & avocado pasta salad with honey mustard chicken

- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 4
Ingredients
For the marinade and dressing
- 4tbsp Honey
- 1tsp Dijon mustard
- ½tsp Garlic powder
- ¼tsp Paprika
- ½ Lemon, juiced
For the pasta salad and chicken
- 300g Mini chicken fillets
- 400g Pasta
- 3 Rashers of bacon
- 1 Avocado, chopped
- 16 Cherry tomatoes, chopped
- 1 Green pepper, chopped
Method
- STEP 1
First 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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
Remove the chicken from the fridge and fry on a griddle or frying pan in a little oil for 3-4 minutes on both sides or until they are cooked through.
- STEP 5
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.