Buffalo Chicken Pasta Salad
Equipment
Ingredients
Chicken
chicken breasts (shredded)
680 g
olive oil
30 ml
ranch seasoning
10 g
smoked paprika
4 g
chicken bouillon
4 g
black pepper
2 g
Vegetables
celery stalks (diced)
6 pcs
red onion (diced)
0.5 pcs
green onions (sliced)
1 bunch
parsley (chopped)
15 g
Cheese
cheddar cheese (shredded)
170 g
Pasta
farfalle pasta (cooked)
450 g
Dressing
Greek yogurt
240 ml
mayonnaise
120 ml
buffalo sauce
120 ml
ranch seasoning
30 g
salt
3 g
black pepper
2 g
garlic powder
3 g
onion powder
2 g
Instructions
Season the chicken
Coat chicken breasts with olive oil and season with ranch seasoning, smoked paprika, chicken bouillon, and black pepper.
Cook the chicken
Cook seasoned chicken breasts in a pan until fully cooked through, about 15-20 minutes.
Shred the chicken
Let chicken cool slightly, then shred into bite-sized pieces.
Cook the pasta
Cook farfalle pasta according to package directions until al dente. Drain and rinse with cold water.
Prepare vegetables
Dice celery and red onion, slice green onions, and chop parsley.
Make the dressing
Whisk together Greek yogurt, mayonnaise, buffalo sauce, ranch seasoning, salt, pepper, garlic powder, and onion powder until smooth.
Assemble the salad
Combine cooked pasta, shredded chicken, diced vegetables, and half of the shredded cheddar in a large bowl. Add dressing and toss until everything is well coated.
Finish and serve
Top with remaining cheddar cheese and extra green onions. Serve immediately or refrigerate until ready to serve.
Original recipe
Storage
Best served within 24 hours. Stir before serving as dressing may settle.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.