• Heat a large pan on medium high with a small amount of oil or cooking spray. While the pan is heating, bring a pot of water to a boil for your pasta.
  

Cooking the Chicken

• Once the pan is hot place your chicken breasts in the pan and reduce heat to medium. Sprinkle the upward side of the breasts with a small amount of salt and pepper then cover and let cook without turning for about 15 minutes. Then flip your chicken breasts and cook for about 15-20 more minutes or until the internal temperature reaches 165°F.
  

Cooking the Turkey Bacon

• Chop your turkey bacon into bite-sized pieces and fry in a pan on medium heat until crisp.
  

Cooking the Pasta

• Cook your pasta according to package instructions. Always remember to keep a close eye on gluten free pasta and stir frequently. Gluten free pasta is best cooked to al dente as it can get very mushy and crumbly if overcooked.
  

Shredding the Chicken

• Once the chicken is cooked and has had a chance to cool you can shred it. My favorite technique for shredding chicken is to use my stand mixer. Just place your whole chicken breasts in the bowl of your stand mixer fitted with the paddle attachment and turn onto medium speed for a few minutes until chicken has been shred.
  

Making the Dressing

• Mix all ingredients for the dressing together in one bowl. Whisk vigorously to ensure the oil and mayo combine into a homogeneous mixture.
  

Assembling the Pasta Chicken Salad

• Once the pasta has cooked rinse with cool water and place in a large bowl. While the pasta is warm but not hot, mix in your dressing. Once pasta is coated with dressing add in your shredded chicken and mix until chicken is coated. Next add in your salad, chopped bacon, and olives and mix one more time. I found mixing in separate batches like this helps ensure nothing gets mushy.
  
• Refrigerate until cool and then enjoy!