This cool creamy pasta salad recipe uses sweet potato glass noodles but you can use any pasta you like assuming it meets any dietary requirements. This recipe is Paleo, AIP, and Whole30 compliant.
Place chicken in a lightly greased glass baking dish and bake for about 35-40 minutes or until internal temeperature reaches 165 degress F
While chicken is cooking, fill a small pot with water and place it on the stove over high heat. (this will be for the noodles).
While waiting for the water to boil, cook the bacon. Place the bacon in a medium sized pan over medium heat. Continue cooking until bacon is crisp and slightly browned. Scoop the bacon out of the pan and onto a plate covered with papertowels. Set aside.
Once the water for the noodles comes to a boil, cook the noodles according to the package instructions- usually about 5-7 minutes. Once the noodles are cooked, drain the water.
Mix the sauce ingredients.
Allow chicken to cool before assembling the salad.
In a large bowl, combine noodles, chicken, bacon, cucumbers, red onions, and sauce. Stir until well combined and serve.
Notes
Allow the chicken to cool before adding it to the salad.
If the noodles sit for a few minutes, they may stick together a little bit but don't worry- this is easily fixed by adding a little bit of water (a tablespoon or two) and loosening the noodles with a fork.
This will keep in the fridge for about 3 days in an airtight container.