Chicken BLT Pasta Salad

This pasta salad is a spin on the traditional BLT and is a perfect lunch option for adults and littles alike! It somehow manages to be creamy but still light and very filling! It's packed with protein, keeping you full and nourished. Plus, its flavour hits the spot and feels very nostalgic. If you have leftover chicken and are looking for a way to repurpose it, give this salad a try, you won't be disappointed!

Ingredients:
2 medium chicken breasts
3 strips of bacon
1 cup quartered cherry tomatoes
1 cup diced cucumbers
1 cup (packed) chopped spinach
1 package of pasta (227g) - I like to use chickpea pasta

Sauce Ingredients:
1/2 cup mayo - avocado oil base preferred. 
Juice of 1 lime
1 tsp onion powder
1/2 tsp garlic powder
pinch of sea salt

Instructions:
1. Cook pasta per directions on the box. Set aside to cool.
2. Pre-heat oven to 375F. In a baking dish put chicken breasts, seasoned with salt and pepper. Put in oven and cook for 20-30mins removing when cooked all the way through. Cut into cubed pieces once cooled. 
3. On a baking sheet lined with parchment paper, place 3 pieces of bacon, put in oven and cook for 10min until cooked through and slightly crispy. Once cooled chop up the bacon into smaller pieces. 
4. In a small bowl mix together the sauce ingredients and whisk until well combined. 
5. In a large bowl, mix together, pasta, chicken, bacon, tomatoes, cucumbers, and spinach. Pour the sauce over these ingredients and mix together. 
6. Stores well in the fridge for up to 5 days. Enjoy!