Chicken Bacon Ranch Pasta Salad
Equipment
Ingredients
Main Ingredients
pasta (dry)
300 g
chicken breast (cooked, diced)
300 g
bacon (cooked, crumbled)
150 g
cherry tomatoes (halved)
200 g
cheddar cheese (cubed)
150 g
ranch dressing
180 g
green onions (sliced)
30 g
salt
5 g
black pepper
2 g
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook pasta until al dente according to package instructions.
Prepare the chicken
Cook chicken breast until fully done, then dice into bite-sized pieces. Season with salt and pepper.
Cook the bacon
Fry bacon in a skillet until crispy, then drain on paper towels and crumble into small pieces.
Prepare vegetables and cheese
Halve the cherry tomatoes, cube the cheddar cheese, and slice the green onions.
Assemble the salad
In a large bowl, combine the cooled pasta, diced chicken, crumbled bacon, halved tomatoes, cubed cheese, and sliced green onions. Add ranch dressing and toss gently to coat everything evenly.
Chill and serve
Cover and refrigerate the salad for at least 15 minutes to allow flavors to meld. Serve chilled.
Original recipe
Storage
Best consumed within 2 days. Stir before serving if dressing separates.
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