Chicken Pasta Salad with Avocado Ranch Dressing

Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Place pasta in a large serving bowl.

Meanwhile, toss chicken with chipotle seasoning in a large bowl.

Heat an oiled, large, non-stick frying pan over a medium to high heat. Add the bacon. Cook, stirring occasionally, for about 3 minutes, or until golden. Remove from pan.

Add chicken strips in two batches to same hot pan. Cook, stirring occasionally, for about 3 to 4 minutes, or until cooked. Remove.

Make dressing. Blend all ingredients in a blender until smooth. Season with salt and pepper.

To serve, add bacon, tomatoes, corn, capsicum, coriander and onions to pasta in serving bowl. Toss well. Top with chicken. Spoon over dressing.

If you prefer cooked garlic, omit it from the dressing and toss through chicken before frying. Salad can be made up to four hours ahead. Keep covered in the fridge.