TIP: If you like cooked garlic, omit it from the dressing and toss through chicken before frying. Salad can be made up to four hours ahead. Keep, covered, in the fridge.

Ingredients

300g large spiral pasta

500g chicken breast stir-fry strips

30g sachet chipotle seasoning

200g shortcut bacon rashers, chopped

250g punnet cherry tomatoes, halved

300g can corn kernels, drained

1 green capsicum, cut into 1cm pieces

½ cup chopped fresh coriander

2 green spring onions, thinly sliced

AVOCADO RANCH DRESSING

1 ripe avocado, chopped

1/3 cup buttermilk

¼ cup mayonnaise

¼ cup lime juice

1 clove garlic, crushed

Method

Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Place in a large serving bowl.

Meanwhile, toss chicken with seasoning in a large bowl.

Heat an oiled, large, non-stick frying pan over a medium to high heat. Add bacon. Cook, stirring occasionally for about 3 minutes, or until golden. Remove.

Add chicken in two batches, to same hot pan. Cook, stirring occasionally for about 3 to 4 minutes, or until cooked. Remove.

To make dressing, blend all ingredients in a blender until smooth. Season with salt and pepper.

To serve, add bacon, tomatoes, corn, capsicum, coriander and onions to pasta. Toss well. Top with chicken. Spoon over dressing.

New Idea team