Chicken Pasta Salad

INSTRUCTIONS

• 1
  First, take a larger pot, pour in a sufficient amount of water for cooking the 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 over medium heat. Once the oil is hot, add the chopped chicken breasts to the pan, add salt and pepper, and sauté for 5–6 minutes over medium heat. Then prepare a larger bowl and place the sautéed chicken breasts in 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 to the bowl along with the thawed corn and 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.