Cook the pasta: Boil in salted water until just al dente. Drain, rinse under cool water to stop the cooking, and shake off excess water.

Crisp the bacon: Cook bacon in a skillet until golden and crunchy. Drain on paper towels, then crumble. Reserve a tablespoon of bacon fat if you want to add it to the dressing for extra flavor.

Prep the chicken: Shred or cube cooked chicken into bite-size pieces. If using leftovers, warm briefly or let it come to room temp so it blends well into the salad.

Mix the dressing: In a jar or bowl, whisk olive oil, lemon juice, Greek yogurt or mayo, Dijon, honey, garlic, salt, pepper, and red pepper flakes. Taste and adjust acidity or sweetness. For a smoky note, whisk in a teaspoon of the bacon fat.

Combine the base: In a large bowl, add cooled pasta, chicken, bacon, tomatoes, red onion, corn (if using), and herbs. Toss gently to distribute.

Add greens: Fold in spinach or arugula if using. They’ll soften slightly with the dressing but still add freshness.

Dress it: Pour in about two-thirds of the dressing and toss until everything is lightly coated. Add more as needed. You want it glossy, not soggy.

Finish with avocado: Gently fold in the diced avocados last to keep them intact. Sprinkle with Parmesan if you like.

Rest and serve: Let the salad sit for 10–15 minutes for flavors to marry. Serve chilled or at room temperature. Add a final squeeze of lemon and a pinch of salt right before serving if needed.