Chicken Bacon Cheddar Ranch Pasta Salad

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Recipe by South Your Mouth

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Chicken Bacon Cheddar Ranch Pasta Salad

3 large chicken breasts

Spices (see below)

Vegetable oil

16-oz radiatore pasta

2 cups sour cream

2 cups mayo

2 .9-oz packets Bacon Ranch Dip mix (such as Hidden Valley)

2 heaping cups cooked, crumbled bacon

8-oz cheddar cheese, cut into small cubes

2 bunches green onions, diced


Cut each breast into two thin cutlets. Season cutlets liberally with favorite spices (see below for the combo I used). Add just enough oil to coat the bottom of a large skillet then heat on medium-high heat. Cook chicken for about 4-5 minutes on each side, or until cooked through. Set aside to cool completely then cut into bite-sized pieces. Sometimes I cook chicken just like this for supper too! It's super flavorful and cooks up quick!


Cook pasta per manufacturer’s instructions for al dente preparation in liberally salted water. Drain, rinse well with cold water then drain again. Set aside.


In an extra-large bowl, combine sour cream, mayo and dip mixes then stir well. Add chicken, pasta, bacon and cheese then gently mix until well combined. Fold in green onions.


Refrigerate to store in an airtight container.


This recipe makes approximately 18-20 servings.


Notes:

  • These are the spices I seasoned my chicken with but feel free to use whatever floats your boat: salt, pepper, garlic powder, thyme, paprika, chili powder
  • You don’t have to cut your breasts into thin cutlets. I just always do so I have more surface area to season and because they cook quicker and more evenly.
  • You can use any type of pasta for this but I LOVE the radiatore because of the size and the way it really holds up to a hearty dish like this.
  • If you’d like your pasta salad to be creamier (or if it dries out overnight) add a little regular ranch dressing.
  • I cheated and used the Oscar Mayer real bacon pieces (I used 3 2.8-oz packs)
  • This recipe will easily cut in half if you want to make a smaller batch.