Gluten Free BLT Pasta Salad

Marinade Ingredients
4-5 boneless, skinless chicken thighs

2 Tbsp avocado oil (I used bacon infused oil for extra yum)
1/4 cup grape tomatoes, crushed
1/2 tsp salt
1 tsp parsley

2 cloves garlic, crushed

Salad Ingredients
1/2 cup grape tomatoes, halved
1/2 cup spring salad mix
1/2 cup bacon bits, toasted
4 oz gluten free noodles, cooked

Grilled chicken

1/4 cup BLT dressing 

Directions

1. At least 30 minutes before grilling and up to 4 hours prior, place marinade ingredients in a bag and set aside in the fridge. 

2. About 15 minutes before serving, preheat the grill to 400-450°F. In the meantime, prep all the pasta salad ingredients, except the dressing in a serving bowl.

3. Place the chicken thighs on the grill over low heat for about 3-4 minutes. Then flip and grill the other side for 3-4 minutes. Check the internal temperature and pull any thighs off that have reached 165°F. I use this digital thermometer. Continue grilling for 1-2 minutes at a time until they reach 165°F.

4. Slice the chicken thighs and stir into the remaining ingredients. Serve immediately.

Prep time: 24 hours in advance for dressing

Prep time: 30 min for salad