Servings: I want to share this and this makes about 4 servings

400 g chicken tenders (cut into small pieces) 400 g chicken tenders (cut into small pieces)
160 g pasta (fusili, bowtie, or anything that is small not noodle shaped) 160 g pasta (fusili, bowtie, or anything that is small not noodle shaped)
lettuce mix of your choice lettuce mix of your choice
1 large tomato chopped 1 large tomato chopped
1 oz avocado chopped 1 oz avocado chopped
1 can mixture of corn, olives, bell peppers, and carrots (you can go with fresh ones or go with just canned olives and corns) 1 can mixture of corn, olives, bell peppers, and carrots (you can go with fresh ones or go with just canned olives and corns)
2 boiled eggs 2 boiled eggs
juice of 1 lemon juice of 1 lemon
salt, pepper, chili powder, garlic powder, and red pepper flakes salt, pepper, chili powder, garlic powder, and red pepper flakes
water water

cook the pasta according to the package (to make it al dente, taste the pasta 2 min before the package time and if it tastes al dente, then stop there). Chill in the fridge.
Pour the chicken tenders into a frying pan, pour in lemon juice, salt, pepper, chili powder, garlic powder, and red pepper flakes. Cook until chickens are cooked ( about 10 min, but cut open the largest piece to make sure the middle is not pink), if too dry, then add a bit extra water. Chill in the fridge.
Once chicken/pasta are cold, in a large salad bowl mix in lettuce mix, chopped tomato, avocado, canned corn, olives, bell peppers, carrots along with half of the pasta and half of the chicken tenders. Top with chopped boiled eggs and season again with salt and pepper, Mix very well.
Serve right away. This makes 2 servings but if it is just for one person, then use only ¼ of the pasta and chicken. You should chop the tomato/avocado fresh whenever you are ready to eat the salad and just add in pre-made chicken and pasta.