Cobb Salad Notta Pasta

In this recipe

Notta Pasta Rice Linguine

Cobb Salad Notta Pasta

This Notta Pasta version of the Cobb salad feeds a crowd. Grilling the chicken and corn adds extra depth to the flavors.

Yield

8 servings

Time

45 minutes

Ingredients

1-16 oz box Notta Pasta Linguine
1/2 lb bacon
1 1/2 lbs boneless, skinless chicken breast
3 ears corn, shucked
Olive oil, salt and pepper
4 cups chopped romaine lettuce
2 ripe avocados, peeled, pitted and cubed
1 large tomato, cubed
2 hard boiled eggs, chopped
1 bunch scallions, chopped
Favorite blue cheese dressing

Directions

1.	Put a large pot of salted water on to boil. Preheat grill to medium high.
2.	Cook bacon in large skillet until crisp. Drain on paper towels and crumble when cool.
3.	Brush chicken and corn with olive oil. Sprinkle with salt and pepper. Grill chicken until done (about 10 minutes each side) or it registers 160°F on meat thermometer. Add corn to grill and turn frequently until all sides are browned..
4.	Add bacon, lettuce, avocado, tomato, eggs and scallions to a large bowl.
5.	Cut chicken into bite size pieces and cut corn off cob. Add chicken and corn kernels to salad.
6.	Meanwhile, cook Notta Pasta according to box directions and drain, rinsing in cold water. Add pasta to bowl and toss with dressing.