Ingredients
- 8 ounces dry shell pasta (mini shells, cooked and cooled)
- 6 to 8 slices (6 to 8 ounces) bacon (cooked, chopped)
- 250 grams tomatoes (2 cups cherry tomatoes, halved)
- 190 grams colby jack cheese (1 1/2 cups, cubed)
- 3 cups spinach leaves (packed)
- 1/2 to 3/4 pound boneless skinless chicken breasts (cooked, cubed, 2-3 fillets)
- Salt and pepper, to taste
- FOR HONEY AVOCADO DRESSING
- 1 avocado (peeled & chopped)
- 1 lemon (juice of)
- 1 garlic clove, minced
- 4 tablespoons honey
- 6 tablespoons mayonnaise
- Salt and pepper, to taste
How to Make
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Step 1: For the dressing: throw all of the ingredients in a blender and blend until smooth and no chunks remain. add a little more honey if your avocado wasn't ripe enough and the sauce is a bit to tart.
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Step 2: Place the cooked pasta in a big bowl and add the dressing a little at a time while stirring until evenly coated, about 1 cup. next, add the bacon and toss it, add the tomatoes, cheese, spinach and chicken to the pasta and season with salt and pepper to taste. chill before serving, up to one day ahead or at least 20 minutes.
We hope you enjoy this recipe!
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