Chicken Club Pasta Salad
A delightful blend of chicken, bacon, and fresh veggies tossed in a creamy ranch dressing, perfect for picnics and gatherings.
Ingredients
Pasta and Proteins
- 8 oz rotini pasta Can substitute for gluten-free pasta if needed.
- 1 cup cooked chicken, diced Use rotisserie chicken for convenience.
- 1 cup cooked bacon, crumbled Can use turkey bacon as a lighter option.
Vegetables
- 1 cup cherry tomatoes, halved Adds color and sweetness.
- 1 cup romaine lettuce, chopped Other greens can be used as well.
Dressing and Cheese
- ½ cup ranch dressing Can substitute with vinaigrette for a lighter option.
- ½ cup cheddar cheese, shredded Dairy-free alternatives available.
Seasoning
- to taste salt
- to taste pepper
Instructions
Preparation
- Cook and dice your chicken if it’s not already pre-cooked. Halve the cherry tomatoes, crumble the bacon, and chop the romaine lettuce. Grate the cheddar cheese if it’s not pre-shredded.
Cooking the Pasta
- Bring a large pot of salted water to a boil, and cook the rotini pasta according to the package directions (about 8-10 minutes). Drain and let cool.
Combining Ingredients
- In a large mixing bowl, combine the cooked chicken, halved cherry tomatoes, crumbled bacon, and chopped romaine lettuce.
- Gently fold the cooled rotini pasta into the bowl with the rest of the ingredients.
Finishing Touches
- Pour the ranch dressing over the pasta salad mixture and toss until well coated.
- Sprinkle shredded cheddar cheese over the top and season with salt and pepper to taste.
- Cover the salad and chill in the refrigerator for at least 30 minutes before serving.
Notes
Customize with your favorite vegetables or use whole wheat pasta to make it healthier. Can be made ahead of time and stored in the refrigerator for 3-5 days.