Chicken Pasta Salad

Marinate the Chicken

1. Cut the chicken breasts in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
2. Sprinkle lightly with salt/pepper. Place ½ cup of the salad dressing in a gallon freezer bag and add the chicken. Remove excess air from the bag and seal. Let it marinate at room temperature for 20 minutes.

Measure out Ingredients/Cook Bacon and Pasta

1. Meanwhile, cook the bacon slowly over low heat until crispy on each side. Tilt the pan occasionally and collect drippings with a spoon and set them aside. You’ll want to reserve 2 tablespoons total. Set cooked bacon on a paper towel lined plate and chop once cooled.
2. While the bacon cooks, measure out remaining ingredients and begin boiling salted pasta water. Once a boil is reached, cook pasta to al dente according to package instructions. (Set a timer to avoid overcooking.) Drain once cooked and spread it out on a tray or on parchment paper to let it cool. Drizzle with 1 tablespoon olive oil. Toss to coat and let it cool for 5 minutes.

Sear the Chicken

1. Heat reserved bacon drippings (or 2 tbsp. olive oil if needed), in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.

Assemble the Salad

1. Add the cooled pasta to a large bowl. Add ¼ cup salad dressing and toss to coat evenly. Add the chicken and another ¼ cup dressing, toss to coat. Add the cherry tomatoes, bell peppers, and ¼ cup dressing. Add ½ of the bacon and ½ of the cheese and toss to combine.
2. Transfer to a clean bowl prior to serving if desired. Top with remaining bacon and cheese.
3. Serve immediately or refrigerate for up to 6 hours prior to serving. (Note: You will have an extra 1/4 cup of dressing, which you can choose to use only if preferred.) See notes about a longer make-ahead method.