Recipe for Creamy Corn Pasta Salad For the chicken marinade • 2 large chicken breasts • 2 tbs olive oil • 2 tsp sea salt • 1 tsp aleppo pepper • 2 tsp garlic powder • Juice of 1 lemon For the Salad • 1 lb of cooked pasta (we used rotini) • 3 ears of corn • 4 green onions (thinly sliced) • 4 roasted red peppers (chopped) • 2 avocados (diced) • 5 oz goat cheese • 1 bunch cilantro (minced) 1 can of rinsed and drained beans For the dressing • ½ cup gardenia mayo • 2 tbs white wine vinegar • 2 tbs avocado oil • Pinch of sea salt Instructions 1 Add the chicken to a large bowl with the olive oil, sea salt, aleppo pepper, garlic powder, and lemon juice. Massage it into the chicken. 2 Preheat your grill or cast iron pan to high and cook your chicken for 6-7 min on each side. Remove from the pan and let the chicken rest. 3 Grill your corn till evenly browned on all sides. 4 Boil you pasta to the box’s instructions in heavily salted water. Drain off the water and let cool. 5 Cut the corn off the cobb. 6 Add the cooled pasta, corn, green onions, roasted red peppers, avocado, goat cheese, and cilantro to a large bowl. 7 In a small container use a milk frother to mix the mayonnaise, vinegar, avocado oil, and salt. 8 Chop the chicken and add it to the bowl with the beans. Cover with dressing, toss well, and enjoy!
