Grilled Chicken Bacon Ranch Pasta Salad
User Reviews
5
Grilled Chicken Bacon Ranch Pasta Salad
Description
The recipe starts with grilled or cooked chicken breasts cut into cubes or shredded according to preference. Bacon is cooked over medium heat to a crispy golden-brown and then chopped. Meanwhile, pasta is boiled until al dente and drained. The dressing mixes plain Greek yogurt with store-bought ranch dressing until smooth and creamy. All salad ingredients—including halved cherry tomatoes, corn, thinly sliced red onion, and diced avocado—are combined in a large bowl with the dressing, then stirred until evenly coated. This method creates a flavorful and creamy pasta salad with distinct notes from the ranch and yogurt while highlighting fresh produce.
This salad works well as a main dish for warm-weather meals or as a substantial side at barbecues and potlucks. Adding baby arugula or romaine lettuce can introduce a green, peppery dimension, and variations to the dressing can accommodate dairy-free diets by substituting with cashew sauce. The recipe is flexible for leftovers and can use cooked chicken from prior meals.
The notes suggest options for swapping or adding ingredients such as arugula for additional greens or alternative dressings to tailor to dietary preferences. The preparation can comfortably incorporate leftover grilled chicken, saving time for cooks.
Ingredients
- For the pasta salad:
- 2 grilled chicken breasts, cubed/diced (or sub 1 ½-2 cups shredded chicken)
- 8 ounces Bacon
- 8 ounces cavatappi pasta or bowtie pasta, or pasta of choice
- 1 pint cherry tomato halved, note: heirloom cherry tomatoes for color variety
- 1 ½ cups corn grilled, raw, or sauteed
- ¼ cup red onion thinly sliced, or diced green onion
- 1 avocado slightly ripe, diced
- For the greek yogurt ranch:
- ¼ cup yogurt plain, Greek
- ⅓ cup ranch dressing store bought
Instructions
- Make sure you have your grilled or cooked chicken done ahead of time, or feel free to grill it first. This is a great recipe for using leftover chicken! Check out our post on how to make the best chicken breasts here. You can either dice it into ½ inch cubes or feel free to shred it. I prefer diced for this recipe, but it’s up to you and what you have on hand.
- Next, cook your bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium-low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite-sized pieces and set aside.
- While your bacon cooks, you can cook your pasta until al dente, drain and then place in a large bowl.
- Mix together your greek yogurt ranch by combining greek yogurt and ranch dressing until smooth and creamy. Pour over the pasta and stir until well combined. Next add the chicken, chopped bacon, corn, halved cherry tomatoes, sliced red onion and avocado. Gently toss again, then taste and adjust seasonings as necessary, adding more salt and pepper or extra ranch dressing, if you’d like. Serves 6, or 4 as a larger meal. Garnish with extra corn, tomatoes, red onion, avocado and bacon.
Notes
- Adding about 3 cups of baby arugula provides a peppery flavor and boosts greens in the salad.
- Romaine lettuce can be substituted for a BLT-inspired variation.
- The dressing can be replaced with homemade Greek yogurt ranch or a dairy-free jalapeño cashew sauce.
- Using leftover grilled chicken makes this salad an easy option for repurposing cooked meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 484cal | 24% |
| Carbohydrates | 42.1g | 14% |
| Protein | 26.6g | 53% |
| Fat | 24g | 37% |
| Saturated Fat | 4.8g | 24% |
| Fiber | 5.1g | 20% |
| Sugar | 6.1g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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