Description
A delightful mix of tender chicken, crispy bacon, and vibrant vegetables, all tossed in a creamy ranch dressing for a refreshing and satisfying salad.
Ingredients
Scale
- 1 lb pasta
- 6 strips of bacon
- 2 boneless skinless chicken breasts
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 green bell pepper, diced
- 1/4 a red onion, finely chopped
- 1/4 cup fresh parsley, roughly chopped
- 1 1/2 cups ranch dressing
Instructions
- Boil the pasta in heavily salted water until it reaches the desired tenderness.
- Drain the pasta and rinse it in cold water until it cools to room temperature.
- Fry the bacon until crispy, reserving the bacon grease for later.
- Cut the bacon into bite-sized pieces.
- Slice the chicken breasts horizontally into two pieces each, season with salt and pepper.
- Use the reserved bacon grease to cook the chicken over medium heat for approximately four minutes on each side.
- Once cooked, slice the chicken into thin strips.
- Dice the green bell pepper, finely chop the red onion, and roughly chop the parsley.
- In a large mixing bowl, combine the cooled pasta, chicken strips, crispy bacon, diced pepper, chopped onion, and parsley.
- Pour the ranch dressing over the mixture and toss thoroughly to combine.
- Serve immediately or refrigerate for a chilled option.
Notes
For a twist, add cherry tomatoes or cucumbers. This salad can be made ahead of time for better flavor melding.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken salad, pasta salad, ranch dressing, summer salad, easy recipe
