Chicken Bacon Ranch Pasta Salad (Print Format)
Juicy chicken, crispy bacon, and ranch-dressed pasta come together for a flavorful and easy lunch.
# Ingredients:
→ Main Ingredients
01 -
1.5 lbs chicken breasts or tenderloins, diced into 2-inch pieces
02 -
7 oz romaine lettuce, shredded
03 -
8 strips bacon, diced
04 -
8 oz dry rotini or fusilli pasta (high protein or whole grain can be used)
05 -
6 oz cheddar cheese, shredded
06 -
5 green onions, diced
07 -
3/4 cup ranch dressing (homemade or store-bought)
08 -
1-2 tablespoons poultry seasoning (e.g., Weber Kick'n Chicken or Italian seasoning)
09 -
Pinch of Perfect Salad Supreme seasoning, to taste
10 -
1/2 cup croutons, roughly chopped
→ Low-Fat Greek Yogurt Ranch (Optional)
11 -
1 cup plain Greek yogurt
12 -
1 teaspoon dried dill
13 -
1 teaspoon dried chives
14 -
1 teaspoon dried parsley
15 -
1 teaspoon garlic powder
16 -
1 teaspoon onion powder
17 -
1/2 teaspoon salt
18 -
1/2 teaspoon cracked black pepper
19 -
1 tablespoon rice vinegar
20 -
1-2 tablespoons buttermilk or milk, as needed
# Steps:
01 -
In a large pan, cook the bacon over low heat until crispy. Set aside. Remove half of the pan drippings, leaving behind 2 tablespoons.
02 -
Rub the chicken with 1 tablespoon of olive oil and season liberally with poultry seasoning. Cook the chicken in the skillet over medium-low heat for 3-4 minutes per side or until cooked through.
03 -
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Rinse the cooked pasta with cool water and drain well.
04 -
In a large bowl, add the cooked pasta, diced chicken, shredded cheddar, bacon, and green onions. Pour over most of the ranch dressing, reserving some. Toss the ingredients well and sprinkle in Salad Supreme seasoning to taste.
05 -
When ready to serve, add the shredded romaine lettuce, croutons, and extra ranch dressing to the bowl. Toss everything together and serve.
# Tips:
01 -
For meal prep, do not add the romaine and croutons until ready to serve. Pack the pasta salad in a container and store the romaine separately in a zip-top bag.