The Olive Bin

Chicken and Corn Pasta Salad with Bacon

Cook pasta Bring a pot of water to a boil. Add pasta and cook according to package instructions. Drain. While the pasta is cooking, proceed with the rest of the recipe. Cook chicken Generously season the chicken thighs with Italian seasoning, chili powder, salt, and freshly ground black pepper. Heat an empty cast-iron skillet over medium heat for 2 minutes. This allows the cast-iron skillet to heat through. Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, without moving it. Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, undisturbed, until it's cooked through. The meat thermometer should register 165°F (74°C)in the thickest part of the chicken. Remove from heat. Slice the chicken thinly. Make salad dressing In a mason jar, whisk together basil pesto with Greek yogurt, mayonnaise, and freshly squeezed lime juice. If your dressing is too thick, you can thin it out by adding more Greek yogurt, small amounts of water, or extra lime juice (or lemon juice). Or, the combination of what I just listed. Assembly In a large bowl, combine cooked and drained pasta, cooked corn kernels, diced bell pepper, and chopped cooked bacon. Mix to combine. Distribute into individual salad bowls. Top with sliced cooked chicken. Top with the salad dressing. Sprinkle the chopped fresh basil on top.
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Ingredients

  • 8 oz orecchiette pasta or other short pasta
  • 1 lb skinless boneless chicken thighs
  • 1 tsp Italian seasoning
  • 1/2 tsp chili powder
  • salt and black pepper to taste
  • 2 T of The Olive Bin's Tuscan Herb Olive Oil

FOR THE DRESSING:

FOR THE SALAD: 

  • 1 C corn kernels cooked (about 2 ears, cooked or grilled!)
  • 1 red bell pepper diced
  • 6 strips bacon cooked and sliced
  • fresh basil chopped
  • salt and pepper to taste

Directions

Cook pasta

  • Bring a pot of water to a boil. Add pasta and cook according to package instructions. Drain. While the pasta is cooking, proceed with the rest of the recipe.

Cook chicken

  • Generously season the chicken thighs with Italian seasoning, chili powder, salt, and freshly ground black pepper.

  • Heat an empty cast-iron skillet over medium heat for 2 minutes. This allows the cast-iron skillet to heat through.

  • Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, without moving it.

  • Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, undisturbed, until it's cooked through. The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove from heat.

  • Slice the chicken thinly.

Make salad dressing

  • In a mason jar, whisk together basil pesto with Greek yogurt, mayonnaise, and freshly squeezed lime juice.

  • If your dressing is too thick, you can thin it out by adding more Greek yogurt, small amounts of water, or extra lime juice (or lemon juice). Or, the combination of what I just listed.

Assembly

  • In a large bowl, combine cooked and drained pasta, cooked corn kernels, diced bell pepper, and chopped cooked bacon. Mix to combine.

  • Distribute into individual salad bowls. Top with sliced cooked chicken. Top with the salad dressing. Sprinkle the chopped fresh basil on top.

Associated Products

Tuscan Herb Olive Oil
Tuscan Herb Olive Oil
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