Chicken and bacon pasta salad

Carmen

A great way to use leftover roast chicken

Ingredients:

1/2 Roast chicken – shredded
3 cups cooked pasta
1 handful of sun dried tomato
125g corn kernals
100g bacon – diced
1 avocado diced
1/2 cup full egg mayonnaise
2 tablespoons pesto

Method: 

  1. cook and drain pasta.
    a
  2. Add in chicken, sun dried tomatoes and corn
    bc
  3. Fry up bacon until its nice and crispy. Remove from heat, stand for 5 minutes to cool then add to the bowl. Season with salt and pepper
    d
  4. add avocado, pesto, mayonnaise and mix well.
    e