Chicken and Corn Pasta Salad with Turkey
Chicken and Corn Pasta Salad with Turkey is a vibrant, flavorful dish that comes together in just 30 minutes. Perfect for summer barbecues, potlucks, or a simple weeknight dinner, this salad features tender chicken thighs, sweet corn, and crunchy bell peppers all tossed in a creamy pesto dressing. The addition of turkey bacon adds a satisfying bite while remaining light and fresh. This versatile recipe can be enjoyed as a main course or a delightful side dish, making it ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling & Mixing
- Cuisine: American
Ingredients
Scale
- 8 oz orecchiette pasta
- 1 lb skinless boneless chicken thighs
- 1 cup corn kernels (cooked)
- 1 red bell pepper (diced)
- 6 strips turkey bacon (cooked and sliced)
- ⅓ cup basil pesto
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons freshly squeezed lime juice
Instructions
- Cook the orecchiette pasta according to package instructions until al dente. Drain and rinse under cold water.
- Season chicken thighs with Italian seasoning, chili powder, salt, and black pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 5–7 minutes on each side until fully cooked. Let cool slightly before chopping into bite-sized pieces.
- In a mixing bowl, combine basil pesto, Greek yogurt, mayonnaise, lime juice, salt, and pepper; stir until smooth.
- In a large bowl, mix the cooked pasta, chopped chicken, corn kernels, diced bell pepper, sliced turkey bacon, and fresh basil. Add the dressing and toss gently to coat.
- Chill the salad for at least 30 minutes before serving for the best flavor.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg