Description
This flavor-packed BLT Chicken Pasta Salad is a balanced meal, ready in 20 minutes! Loaded with veggies, chicken, crispy bacon bits, and a simple Greek yogurt ranch dressing (store-bought ranch seasoning blend saves you even more time!), this protein and fiber-packed meal will leave you full, satisfied and nourished!
Ingredients
- ½ cup plain Greek yogurt
- 2 Tbsp Ranch Seasoning
- 2 Tbsp mayo
- 2 cups cooked chicken breasts (about 2 small breasts), shredded (I also like rotisserie chicken for a quick option!)
- 7 slices of raw bacon, roughly chopped
- 190 grams rotini or penne noodles (I used Catelli Smart noodles for extra fiber!)
- 1 ½ cups diced fresh tomatoes (I like Roma or cherry tomatoes)
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 3 cups spinach, roughly chopped
- 1 green onion, thinly sliced into rounds
- Optional: 1 avocado, diced
Instructions
- Cook pasta according to package directions. Drain and set aside (I enjoy this pasta salad both warm or cold, but if you prefer it cold, allow noodles to cool completely before adding the other ingredients).
- Place chopped bacon in a cold medium saucepan, then cook over medium heat, stirring occasionally, until crispy and golden brown (about 6-8 minutes). Transfer to a paper towel-lined plate to drain.
- Add the yogurt, ranch seasoning and mayo to a large bowl and whisk until well combined.
- To the same bowl, add the chicken, bacon, pasta, tomatoes, corn, cheese, and spinach. Toss to coat everything evenly.
- Top with avocado and green onion and serve right away or store in the fridge up to 5 days.
Notes
Dressing: If you like a saucier pasta salad, feel free to double up the dressing, or add more mayo or yogurt, 1 tablespoon at a time until desired consistency is reached (for every extra tbsp of yogurt/mayo, added, add another 1/2 tsp Ranch seasoning). This can be added right to the bowl after everything is mixed, just continue mixing until well combined.
Cooking bacon in a cold pan: This helps the fat render slowly making for crispier bacon!
If using rotisserie chicken: Feel free to use both the white and dark meat, with skin removed.
Storage: Store in an airtight container in the fridge for up to 5 days.
Reheating: To enjoy this pasta salad warm, heat in a frying pan, adding the avocado and green onion after heating.
Swaps & Tips: Swap the spinach for kale or the chicken for turkey breast or hard boiled eggs