Cobb Pasta Salad with Grilled Corn

Ingredients:

Grill

• 2 skinless, boneless chicken breasts
• 0.5 tsp hot Hungarian paprika
• Olive oil to drizzle
• 2 ears of corn, shelled

Pasta

• Coarse salt
• 450 g of bow-tie macarons

Refueling

• 0.5 cup mayonnaise
• 1 avocado, diced
• 1 green onion, cut into 3 pieces
• Zest of 1 lime + 1 tsp. lime juice

Salad

• 4 sun-dried tomatoes in oil, chopped
• 4 hard-boiled eggs, chopped
• 8 strips fried bacon, cut into pieces
• 0.5 cup crumbled blue cheese

Preparation:

1. Preheat grill to high heat.
2. Grill:
   
   Cut each chicken breast in half to make 4 thin chicken fillets. Gently pound each piece to an even thickness. Sprinkle the chicken with paprika, a little salt, and black pepper. Drizzle with olive oil.
3. Place the chicken and corn on the grill over direct heat. Cook the chicken on one side for about 4 minutes, then flip and cook for another 2-3 minutes. Turn the corn over to ensure it cooks on all sides. It will take about the same amount of time as the chicken.
4. Remove the chicken from the grill and cover with foil for 10 minutes. Let the corn cool enough to cut off the kernels. Place the kernels in a bowl. Once the chicken has rested, shred it into small, pea-sized pieces.
5. Pasta:
   
   Bring a pot of water to a boil and add salt. Cook the pasta until al dente according to the package directions. Drain and transfer the pasta to a large bowl.
6. Refueling:
   
   In a small food processor, combine the mayonnaise, avocado, green onion, lime zest and juice, a pinch of salt, and a few grinds of black pepper. Blend until smooth; add a little water, if needed, to thin to your desired consistency.
7. Add sun-dried tomatoes and dressing to a large bowl with the pasta and toss to combine. Top the pasta salad with chicken, corn, eggs, bacon, and cheese.