Avocado chicken BLT pasta salad
705 cals, 51p, 67c, 23f (per meal)
1 1/4 lbs (567g)
1/3 cup (77g)
2 tbsp (30g)
3/4 lbs (342g)
1 cup cherry tomatoes (149g)
1 small (70g)
4 tbsp (60mL)
6 slice(s) (60g)
1 avocado(s) (201g)
2 cup (60g)
1
Cook pasta according to package directions. Drain and set aside.
2
Meanwhile, cook bacon in a large skillet over medium heat. Once cooked and crispy, transfer to a paper towel and set aside.
3
Add chicken to the skillet and cook in the remaining bacon fat. Cook on both sides until browned and cooked through. Remove chicken from the skillet and set aside to cool.
4
In a small bowl, mix together the sour cream, lemon juice, and dijon mustard. Add some salt/pepper to taste.
5
Chop the cooked chicken into bite-sized pieces. Add it to a large bowl with the pasta, sour cream dressing, greens, tomatoes, onion, and avocado. Crumble bacon on top and serve.