Serves 4
Directions
- 1Cook the pasta according to packet instructions until al dente.
- 2Season the chicken with smoked paprika, garlic powder, onion powder, cayenne, oregano, salt and black pepper. Toss well to coat.
- 3Fry the chicken until cooked through.
- 4Grill the bacon medallions until crispy, then chop into small pieces.
- 5Once the chicken is cooked, toss through the hot sauce and honey until glossy and coated.
- 6Mix together the sauce ingredients.
- 7Drain the pasta and rinse briefly under cold water to cool slightly.
- 8In a large bowl combine the pasta, lettuce, red onion, sweetcorn and cherry tomatoes.
- 9Add around 2/3 of the sauce and toss everything together until coated.
- 10Top with the chicken, crispy bacon and the remaining sauce.
- 11Finish with the grated cheese, crushed tortilla chips and fresh parsley before serving.
Ingredients
- 200 g dry pasta
- 1 small iceberg lettuce, finely shredded
- 1 small red onion, finely diced
- 80 g sweetcorn
- 100 g cherry tomatoes, quartered
- 400 g chicken breast cut into small cubes
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp oregano
- Salt
- black pepper
- 1 tbsp hot sauce
- 1 tbsp honey
- 4 bacon medallions
- 150 g 0% Greek style yogurt
- 30 g lighter mayo
- 2 tbsp hot sauce
- 1 tsp smoked paprika
- Salt
- pepper
- 25 g Mexicana cheese, grated
- 20 g Chilli Heatwave Doritos crushed
- A couple of sprigs fresh parsley chopped
Equipment
large bowl
Tips
- For extra crispy bacon, add the chopped bacon pieces into the pan with the chicken and cook for a further 1-2 minutes.
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