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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 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!!