Chicken Club Pasta Salad
Chicken club pasta salad with bacon, cheddar, cherry tomatoes, celery and bell pepper tossed in ranch dressing. Ready in about 20 minutes.
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Ingredients
- 8 ounces pasta uncooked; rigatoni, shells, rotini or penne
- 12 slices bacon cooked and crumbled
- 2 cups chicken cooked and chopped
- 1 cup cherry tomatoes halved
- 1 cup cheddar cheese cut into 1/2-inch cubes
- 2 stalks celery chopped
- 1 medium green bell pepper chopped
- 1 cup ranch dressing
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes, until al dente. Drain and rinse with cold water.
- Put the pasta in a large bowl. Add the cooked, crumbled bacon, cooked chicken, tomatoes, cheddar, celery and bell pepper.
- Pour in the ranch dressing. Toss until everything is evenly coated.
Notes
Use chicken cooked to 165°F. Keep the salad at 40°F or below and do not leave it out for more than 2 hours, or 1 hour above 90°F.
Nutrition
Serving: 1servingCalories: 574kcalCarbohydrates: 34.2gProtein: 31.4gFat: 34.2gSodium: 880mgFiber: 2.1gSugar: 4.2g