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Vegan BBQ Chicken Pasta Salad

Recipe:

Ingredients
FOR THE SALAD
2 tablespoons avocado oil
8 ounces vegan chicken I used Daring
salt & pepper to taste
1/2 cup BBQ sauce
1 pound short pasta I used fusilli
1 jalapeño diced
1 head romaine chopped
1/2 red onion thinly sliced
1 cup corn
10 ounces cherry tomatoes halved
2 tablespoons fresh basil chopped
2 small avocados cubed, or 1 large
FOR THE DRESSING
1 cup vegan mayo
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/2 teaspoon pepper
1/4 teaspoon dried dill
1-2 tablespoons apple cider vinegar to taste
Instructions
Heat the oil in a skillet over medium heat. Add the vegan chicken to the skillet and sprinkle with salt & pepper. Spread in an even layer and allow to cook, undisturbed, until browned (approx. 2-3 minutes). Flip and brown the other side. Pour in the BBQ sauce and cook until the sauce has caramelized - be sure to keep an eye on it so it doesn't burn. Transfer to a cutting board and chop into strips. Allow to cool while you prep the rest of the salad.
Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain and rinse with cold water.
While the pasta is cooking, combine all of the dressing ingredients in a bowl. Taste and adjust the seasonings as needed. Set aside.
Add the pasta, jalapeño, romaine, red onion, corn, cherry tomatoes and basil to a large bowl. Pour over the dressing and toss until everything is coated. Top with the vegan chicken & avocado and serve.

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