Ingredients
The following ingredients have 10 Servings
- 16 ounces elbow macaroni
- 3 cups cooked chicken
- 6 slices bacon cooked crispy and crumbled
- 1 cup grape tomatoes halved
- 2 green onions thinly sliced
- 1 avocado peeled seeded and diced
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 cup mayonnaise
- 3 cloves garlic pressed
- 2 tablespoons honey
- 1 tablespoon Dijon Mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Instruction
- Bring a large pot of water to boil. Cook the elbow pasta (al dente) according to package directions and drain well.
- Meanwhile in a medium bowl whisk together the mayonnaise, pressed garlic, honey, Dijon mustard, cider vinegar, Worcestershire sauce, kosher salt, and fresh ground black pepper.
- In a large bowl combine the drained pasta, cooked chicken, crumbled cooked bacon, halved tomatoes, and green onions. In a small bowl gently toss the diced avocado with the lemon juice and add it to the bowl. Add the dressing and toss to coat. For best results serve promptly.
