Description
A flavorful and hearty Chicken Turkey Bacon Ranch Pasta Salad combining tender chicken, crispy turkey bacon, fresh vegetables, and creamy ranch dressing, perfect for a satisfying lunch or a picnic dish.
Ingredients
Scale
Salad
- 1 lb pasta
- 6 strips turkey bacon
- 2 boneless skinless chicken breasts
- 1 green bell pepper
- 1/4 red onion
- 1/4 cup fresh parsley
Dressing
- 1 1/2 cups ranch dressing
- Salt and pepper to taste
Instructions
- Cook Pasta: Boil the pasta in heavily salted water until al dente, about 8-10 minutes depending on the pasta type. Drain and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Prepare Turkey Bacon: Cook turkey bacon in a frying pan over medium heat until crispy, approximately 5-7 minutes. Remove and chop into bite-sized pieces.
- Cook Chicken: Season the chicken breasts with salt and pepper. Using the reserved turkey bacon grease in the pan, cook chicken over medium heat for around 4 minutes on each side until fully cooked and golden. Let rest briefly, then slice into strips.
- Prepare Vegetables: Dice the green bell pepper and red onion finely. Chop the fresh parsley to add a fresh herbaceous note to the salad.
- Combine Salad: In a large bowl, mix the cooled pasta, sliced chicken, chopped turkey bacon, diced vegetables, and parsley. Add ranch dressing and toss thoroughly to coat all ingredients evenly.
- Serve: Serve immediately for a fresh, creamy salad or chill in the refrigerator for 30 minutes to allow flavors to meld before serving.
Notes
- To enhance flavor, reserve the turkey bacon grease for cooking the chicken.
- Use rotini or penne pasta for better dressing absorption.
- For a lighter version, use low-fat ranch dressing and whole wheat pasta.
- Chilling the salad before serving improves the flavor and texture.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
