Ingredients:

  • 2 lbs chicken breast, cubed into 1-inch pieces
  • 3 tbsp olive oil
  • 1/4 cup fresh lime juice
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lb rotini or fusilli pasta
  • 3 cups corn kernels
  • 1 red bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp red pepper flakes

Instructions:

  1. Combine 3 tbsp olive oil, 1/4 cup lime juice, 2 tbsp honey, minced garlic, salt, and pepper in a bowl. Toss chicken cubes in the mixture and marinate for at least 30 minutes.
  2. Heat grill to medium-high. Thread chicken onto skewers or use a grill basket, searing until edges are mahogany-colored and internal temperature reaches 165°F (74°C). Let rest for 5 minutes.
  3. Place corn in a hot, dry skillet or on the grill until kernels are charred. Boil pasta in salted water until al dente, drain, and immediately toss with 1 tbsp olive oil.
  4. Whisk together 1/2 cup extra virgin olive oil, apple cider vinegar, 2 tbsp lime juice, 1 tbsp honey, dried oregano, salt, and red pepper flakes until emulsified.
  5. In a large bowl, combine cooled pasta, charred corn, diced pepper, and red onion. Pour half the dressing over the mixture and toss.
  6. Fold in the grilled chicken, chopped cilantro, and crumbled feta cheese. Add remaining dressing and toss gently to coat.
  7. Chill the salad in the refrigerator for 2 hours before serving to allow flavors to meld.