Bobbie's
Comforting Dinners

Chicken Bacon Ranch Pasta Salad

Creamy, crunchy and satisfying — good as a main dish or alongside anything off the grill.

Chicken Bacon Ranch Pasta Salad, shown as a serving suggestion
Serving inspiration — Bobbie's own finished-dish photo will replace this when available.
Serves 4 35 minutes total
Contains meatContains dairyContains glutenMake ahead

Bobbie's tips: grilled or rotisserie chicken is a quicker option, turkey bacon lightens it, and mayonnaise can replace the Greek yogurt. It keeps in the fridge for 2–3 days. Her card lists 520 calories, 38 g protein, 42 g carbohydrates, 26 g fat and 3 g fibre per serving.

Ingredients

For the salad

  • 1½ lbs (680 g) chicken breasts or tenderloins, diced
  • 8 oz (227 g) rotini or fusilli pasta
  • 8 strips bacon, diced
  • 7 oz (198 g) romaine lettuce, shredded
  • 6 oz (170 g) cheddar cheese, shredded
  • 5 green onions, sliced
  • ½ cup (30 g) croutons, roughly chopped
  • 1 to 2 tbsp poultry seasoning (or Italian seasoning)
  • Pinch Salad Supreme seasoning, to taste

For the ranch dressing (optional)

  • 1 cup (240 g) plain Greek yogurt
  • 1 tsp (1 g) dried dill
  • 1 tsp (1 g) dried chives
  • 1 tsp (1 g) dried parsley
  • 1 tsp (3 g) garlic powder
  • 1 tsp (3 g) onion powder
  • ½ tsp (3 g) salt
  • ½ tsp (1 g) cracked black pepper
  • 1 tbsp (15 ml) rice vinegar
  • 1 to 2 tbsp (15–30 ml) buttermilk or milk

Method

  1. 1

    Cook the bacon: in a large skillet over low heat, cook the diced bacon until crispy. Transfer to a paper towel-lined plate, leaving 2 tablespoons of the bacon drippings in the pan.

  2. 2

    Cook the chicken: add the diced chicken to the same skillet with the bacon drippings. Season with poultry seasoning and cook over medium-low heat for 3–4 minutes per side, or until cooked through and lightly golden. Set aside to cool.

  3. 3

    Cook the pasta: bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain, rinse with cold water to stop the cooking, and drain again.

  4. 4

    Make the ranch dressing (optional): whisk the Greek yogurt, dill, chives, parsley, garlic powder, onion powder, salt, pepper, rice vinegar and buttermilk until smooth. Adjust the thickness with more buttermilk if needed. Taste and season.

  5. 5

    Assemble the salad: in a large bowl, combine the cooled pasta, chicken, bacon, shredded lettuce, cheddar cheese, green onions and croutons.

  6. 6

    Add the dressing: pour most of the ranch dressing over the salad and toss to coat. Reserve some dressing for serving.

  7. 7

    Finish: sprinkle with a little extra Salad Supreme seasoning, toss again, and serve immediately or chill for 30 minutes for even better flavour.

From Bobbie's “Bobbie's Dinner Recipes”.