Creamy Avocado Ranch Pasta Salad

Step 1: Preheat the oven to 220°C/430°F (200°C fan-forced).

Step 2: Lay the bacon slices on a rack set over an oven tray. Bake for 20 minutes, or until deep golden and crispy. Remove from the oven and let cool; the bacon will crisp further as it cools. Chop into 1 cm / 1/3-inch pieces.

Step 3: Cover the chicken with baking paper and pound it to an even thickness of 1.5 cm / 3/5 inch using a meat mallet, rolling pin or cast-iron pan.

Step 4: Mix the paprika, salt and pepper in a small bowl. Place the chicken on a baking tray, drizzle with half the oil and rub it over the chicken. Sprinkle with the seasoning, then repeat on the other side with the remaining oil and seasoning.

Step 5: Bake the chicken for 12 minutes, or until its internal temperature reaches 67°C/153°F. Remove it from the tray and rest for 5 minutes, then cut into pieces about 4 x 1 cm / 2.5 x 1/2 inches.

Step 6: Bring a large pot of water to a boil and add the 1 tablespoon of salt. Cook the pasta according to the packet time plus 2 minutes.

Step 7: Drain the pasta, rinse under water, then leave it to drain well and cool.

Step 8: Bring a large saucepan of water to a boil. Lower the eggs into the water with a slotted spoon and start a 9-minute timer. Reduce the heat so the eggs are not bouncing around enough to crack their shells.

Step 9: Use a slotted spoon to transfer the eggs to a large bowl or sink of cold water. Leave them for 5 minutes, then peel them while submerged; this makes peeling easier.

Step 10: Pat the eggs dry and cut them into quarters.

Step 11: Put all the dressing ingredients except the dill into a container just large enough to fit the head of a stick blender. Blend until the avocado is smooth.

Step 12: Add the dill and blend briefly to mix it through. Taste and adjust the salt if needed.

Step 13: Put the pasta and dressing in a very large bowl with all the other ingredients except the eggs. Toss gently to combine.

Step 14: Add the eggs and toss gently to distribute them. Serve.