Chicken Club Pasta Salad

A perfect symphony of classic club sandwich flavors reimagined into a make-ahead dish that's ideal for backyard BBQs, packed lunches, or feeding a hungry crowd. The combination of tender chicken, crispy bacon, and fresh vegetables tossed in a creamy dressing creates a pasta salad that consistently earns rave reviews.

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Course: Main Course, Side Dish

Cuisine: American

Keyword: Pasta Salad, Chicken Club, Potluck, Make-Ahead, BBQ Side

Prep Time: 20

Cook Time: 10

Chilling Time: 2

Total Time: 2 30

Servings: servings

Calories: 420kcal

Equipment

Large mixing bowl
Pasta Pot

Ingredients

Pasta and Proteins

1 pound rotini pasta or any short pasta shape
2 cups cooked chicken breast diced or shredded (rotisserie chicken works wonderfully)
8 slices bacon cooked crisp and crumbled

Fresh Vegetables

1 cup cherry tomatoes halved
1 cup cucumber diced
1/2 cup red onion finely diced
1 cup romaine lettuce chopped
1 avocado diced (add just before serving)
1/2 cup black olives sliced (optional)
1 cup cheddar cheese shredded

For the dressing

1 cup mayonnaise substitute Greek yogurt for a lighter option
3 tablespoons ranch seasoning mix
2 tablespoons fresh lemon juice
2 cloves garlic minced
1/4 cup buttermilk to adjust consistency
salt and freshly ground black pepper to taste

Instructions

Cook the rotini pasta in generously salted water according to package directions until al dente (typically 8-10 minutes). Immediately rinse under cold water to stop the cooking process and prevent sticking.
If you're not using pre-cooked chicken, season chicken breasts with salt and pepper and grill or bake until the internal temperature reaches 165°F (74°C). Let cool completely before dicing into bite-sized pieces. For the bacon, cook until crispy using your preferred method.
Wash and chop all vegetables according to the ingredient list. For maximum flavor retention, slice tomatoes and cucumber just before adding to the salad. Pro tip: Place diced red onion in ice water for 5 minutes to remove some of the harsh bite.
In a medium bowl, whisk together mayonnaise, ranch seasoning, lemon juice, and minced garlic until smooth. Slowly add buttermilk until you reach your desired consistency. Season with salt and pepper to taste.
In a large bowl, combine the cooled pasta, chicken, bacon bits, vegetables (except avocado and lettuce), and half of the cheese. Pour three-quarters of the dressing over the mixture and gently fold to combine. Reserve remaining dressing for just before serving.
Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld. Just before serving, gently fold in the chopped romaine lettuce, diced avocado, and remaining dressing. Sprinkle with reserved cheese and additional bacon bits for presentation.

Notes

This salad is perfect for make-ahead meal prep. For best results, keep lettuce and avocado separate until serving time to maintain their texture. The salad will keep in the refrigerator for up to 3 days in an airtight container. Reserve some dressing to refresh leftover portions.

Nutrition

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