Chicken Pasta Salad

INSTRUCTIONS

• 1
  First, take a large pot, pour enough water into it for cooking pasta, salt it, and bring it to a boil over high heat. Once the water starts boiling, add the pasta to the pot and cook for 17–18 minutes over high heat.
• 2
  While the pasta is cooking, prepare the chicken breasts: Cut the chicken breasts into small cubes. Then, take a pan and heat 1 tablespoon of olive oil in it over medium heat. Once the oil is hot, add the diced chicken breasts to the pan, season with salt and pepper, and sauté for 5–6 minutes over medium heat. Then, prepare a large bowl and transfer the sautéed chicken breasts into it.
• 3
  Once the pasta is cooked, drain it and thoroughly cool it under cold running water.
• 4
  Pour white wine vinegar and the remaining olive oil into the bowl with the sautéed chicken breasts, add honey, salt, and pepper, and mix. Peel the avocado, cut it into small cubes, and add it to the bowl. Peel the onion, slice it thinly, and also add it to the bowl. Halve the cherry tomatoes and add them along with the thawed corn to the bowl with the other ingredients.
• 5
  Finally, add the cooked pasta and fresh basil to the bowl and mix everything thoroughly. Place the prepared salad in the refrigerator and let it rest for at least 30 minutes. After resting, divide the salad into individual portions and serve.