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Ingredients Method

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

Method
 

  1. 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 chicken
    To 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!!