BBQ Chicken & Pasta Salad with Bacon, Sweet Corn & Mayo
- Calories: 471
- 3 of Chicken Breast (skin on)
- 3 of Chicken Thighs (skin on)
- 300 g of Penne Pasta
- 1 of Sweet Corn Cob
- 1 150g Pack of Baby Spinach
- 2 Tbsp of Mayonnaise
- 1⁄4 Cup of Sour Cream
- 1 Tbsp of Whole Grain Mustard
- 150 g of Cherry Tomatoes
- 1 150g Pack of Middle Speck Bacon
- 1 Tbsp of Apple Cider Vinegar
- 3 Tsp of Roasted Chicken Spice
- 1 Small Bunch of Chives
Prepare Ingredients:If using the BBQ, preheat now. Bring a pot of salted water to the boil. Remove husks and silk from corn cobs. Slice cherry tomatoes in half. Dice bacon. Pat chicken dry on paper towel. Finely chop chives. Coat chicken in spice mix and season with salt and pepper.
Cook Pasta:Add pasta to boiling water and cook for 6-8 minutes, until al dente. Drain and refresh under cold water. Drizzle with a little olive oil to prevent the pasta from sticking together.
Cook Chicken & Corn:Place chicken, skin side down on hot BBQ, and grill for 8-10 minutes before flipping and cooking a further 10 minutes. Add corn cob to the BBQ at the same time as the chicken, turning occasionally and grilling to charred.
Cook Bacon:Heat a fry pan over medium-high heat and add bacon. Cook for 5-8 minutes, until browned and starting to crisp up. Set aside on paper towel.
Combine Dressing:In a small bowl combine sour cream, mayonnaise, mustard, chives and vinegar, mixing well. Check seasoning and adjust if necessary.
You Plate It:Holding the corn cob upright, cut downwards towards cutting board, cutting kernels off the cob. Roughly chop chicken as desired. In a large bowl combine spinach, cooked pasta, tomatoes, bacon and corn. Add dressing and toss to coat. Serve with chicken on the side or on top - you choose.