Bacon, Avocado, Chicken Pasta Salad

With Memorial Day Weekend less than a week away it’s time to find a great dish for your upcoming BBQ!  This Bacon, Avocado, Chicken Pasta Salad would be a definite crowd pleaser.

  • 11 oz. pasta (I use Penne Barilla Plus)
  • 1 1/2 lbs. boneless skinless chicken tenders or breasts, cooked ( I use shredded chicken breasts that I had cooked in the crockpot on low for 4-6 hours)
  • 10 slices center cut or pre-cooked bacon ( I use Hormel black label pre-cooked bacon)
  • 1/2 cup non fat plain or Greek yogurt
  • 3 Tbsp light mayo ( I use Best Foods)
  • 1/2 oz ( half of a packet) dry ranch dressing mix
  • 3 oz avocado, diced
  • 2 tsp balsamic glaze ( I use Trader Joe’s )
  • 1/4 cup diced grape tomatoes
  • 5 Torn fresh basil leaves (optional)

Directions:

  1. In a mixing bowl, combine the yogurt, light mayo, and dry dressing mix. Refrigerate for at least an hour,or overnight.
  2. In a pot, cook pasta as directed on pasta package.
  3. Remove from heat, drain, and rinse under cold water.
  4. Cook center cut bacon as directed on package or microwave precooked bacon slices for 50 seconds. Let the bacon slices cool for 5-10 minutes and then crumble.
  5. In a large bowl add cooked chicken and pasta. Stir well to combine.
  6. Pour dressing over pasta and mix well until all ingredients are incorporated.
  7. Refrigerator for at least one hour
  8. Top with bacon crumbles, diced tomatoes, avocado slices, drizzle balsamic glaze and basil leaves before serving
  9. Serve on top of lettuce, on a ciabatta roll or by itself.

Servings: Makes 6 (1 1/4 cup) servings/ 7 Freestyle smart points

1/2 cup for 4 Freestyle Smart Points as an open face sandwich on top of a ciabatta roll.

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