Chicken Bacon Ranch Pasta Salad
Serves 4
Chicken Bacon Ranch Pasta Salad - made with 1.5 lbs chicken breasts or tenderloins, diced into 2" pieces, 7 oz romaine lettuce, shredded, 8 strips bacon, diced, 8 oz dry rotini or fusilli pasta, use high-protein or whole grain if preferred, 6 oz cheddar cheese, shredded, 5 green onions, diced, and m
Ingredients
- 1.5 lbs chicken breasts or tenderloins, diced into 2" pieces
- 7 oz romaine lettuce, shredded
- 8 strips bacon, diced
- 8 oz dry rotini or fusilli pasta, use high-protein or whole grain if preferred
- 6 oz cheddar cheese, shredded
- 5 green onions, diced
- 3/4 cup ranch dressing, homemade or store-bought
- 1-2 tbsp poultry seasoning, Weber Kick’n Chicken or Italian seasoning
- Pinch of McCormick Salad Supreme seasoning, to taste
- 1/2 cup croutons, roughly chopped
Instructions
- Cook the bacon: In a large pan, cook bacon over low heat until crispy. Set aside and remove half the drippings, leaving about 2 tablespoons in the pan.
- Cook the chicken: Rub the diced chicken with 1 tablespoon olive oil and season liberally with your chosen poultry or Italian seasoning. Cook in the same skillet over medium-low heat for 3–4 minutes per side, or until fully cooked and golden brown.
- Cook the pasta: While the chicken cooks, bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and rinse under cool water.
- Assemble the salad base: In a large mixing bowl, combine the cooked pasta, chicken, cheddar cheese, bacon, and green onions. Pour in most of the ranch dressing (reserve a little) and toss well to coat. Add several shakes of Salad Supreme seasoning to taste.
- Finish and serve: Just before serving, add shredded romaine lettuce, croutons, and the remaining dressing. Toss lightly to combine.