Ingredients
- 1 lb wholewheat macaroni/pasta you like, cooked and cooled
- 2 tbsp olive oil
- 3 cups frozen corn, thawed
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 red onion chopped
- 1-2 jalapeño, sliced, take the seeds out for less heat
- 1 cup cherry tomatoes, diced
- 1 cup cilantro, chopped
- 1/2 cup cojita cheese, can use vegan cheese to make it a vegan meal
For the Dressing-Use a high speed blender
- 1/3 cup cashews soaked in hot water for 10 minutes
- 1 lemon, juiced
- 1/2 tsp salt
- 3-4 cloves garlic
- 1/2 cup water, add slowly
BBQ Chicken
- 1 package Chicken Thighs, organic and free-range
- 1 cup your favorite BBQ sauce
- 2 tbsp olive oil
Instructions
- First, cook the pasta according to package instructions. Depending on the type that you use, cooking time may vary. Drain your pasta and allow it to fully cool down. A helpful trick to stop the pasta from sticking together is to drizzle it with a small amount of oil. Heat the olive oil in a pan over medium heat. Add the corn kernels and toss. Next, add garlic powder, and chili powder. Roast everything in the pan for 5 to 8 minutes, stirring constantly until slightly charred. Meanwhile, combine the dressing ingredients in a vitamix or blender. Add macaroni to a mixing bowl, along with cooked corn, red onion, jalapeño, cilantro, and cheese. Pour the dressing over the top, and toss. Store in the fridge for up to 3 days, or enjoy immediately with the BBQ chickenTo make the chicken thighs: Heat oil a large pan or skillet over medium heat and sear chicken for 5 minutes until golden and crispy. Flip and cook for a further 2 minutes. Remove from heat, put in mixer until completely shredded and then add your favorite BBQ sauce. Put on top of corn salad.HAPPY EATING!!
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