1-First Step: Cook and Prepare Chicken In a medium bowl, combine chicken chunks with 1/2 cup of pesto, red pepper flakes, and kosher salt. Grill on medium-high heat or cook in a skillet for 10–12 minutes, turning halfway, until the chicken is fully cooked and nicely charred. Set aside to rest while preparing other ingredients.

2-Second Step: Whisk Dressing Ingredients In a large salad bowl, whisk together olive oil, lemon juice, tahini or avocado oil mayo, Dijon mustard, grated parmesan cheese, Worcestershire sauce (optional), red pepper flakes, kosher salt, and black pepper. This creamy parmesan dressing ties the salad’s flavors together.

3-Third Step: Cook the Pasta Bring salted water to a boil and cook the pasta according to package instructions until al dente, usually around 8–10 minutes. Drain the pasta and immediately toss it with shredded cheddar or parmesan cheese and 2 tablespoons of pesto to gently melt the cheese, creating a rich coating on the pasta.

4-Fourth Step: Combine All Salad Components Add the grilled chicken, homemade croutons, chopped romaine lettuce, cooked corn kernels, and chopped bacon to the pasta bowl. Toss everything gently to coat evenly with the dressing and distribute ingredients well.

5-Final Step: Add Avocado and Serve Top the salad with sliced avocado right before serving to prevent browning. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as preferred. Serve the salad warm, at room temperature, or lightly reheated for best enjoyment. Garnish with fresh basil or optional nuts and cheese to finish.