Chicken Bacon Ranch Pasta Salad
Chicken Bacon Ranch Pasta Salad
Ingredients
For the Pasta Salad
- 300 g dry pasta, high protein
- 3 chicken breasts, cooked, 570-600g total cooked weight
- 1 cup bacon bits
- 20 cherry tomatoes
- 1 onion
- 1 handful fresh parsley
For the Sauce
- 1 cup Greek yogurt
- 1/2 lemon, juiced
- 2 tablespoons diced chipotle peppers, (optional)
- 1/2 cup milk
- 1 bag ranch seasoning
Instructions
- 1
Bring a pot of water to a boil. Add the 300g dry pasta and cook according to package directions until al dente. Drain the cooked pasta and set aside to cool slightly.
⏱️ 10 min
- 2
Take the 3 cooked chicken breasts and shred them. This can be done by hand or using two forks.
⏱️ 5 min
- 3
Halve the 20 cherry tomatoes. Dice the 1 onion. Chop the 1 handful of fresh parsley.
⏱️ 10 min
- 4
In a medium-sized bowl, combine 1 cup of Greek yogurt, the juice from 1/2 a lemon, 2 tablespoons of diced chipotle peppers (if using), 1/2 cup of milk, and the contents of 1 bag of ranch seasoning. Whisk all the ingredients together thoroughly until the sauce is smooth and well combined.
⏱️ 5 min
- 5
In a large mixing bowl, add the cooled, cooked pasta. Add the shredded chicken, 1 cup of bacon bits, the halved cherry tomatoes, and the diced onion.
⏱️ 2 min
- 6
Pour the prepared sauce over all the ingredients in the large bowl. Stir well to ensure everything is evenly coated with the sauce.
⏱️ 2 min
- 7
Incorporate the chopped fresh parsley into the pasta salad and mix gently.
⏱️ 1 min
- 8
Divide the finished Chicken Bacon Ranch Pasta Salad into 6-7 individual meal prep containers for easy storage and future consumption.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Bacon Ranch Pasta Salad
For the Pasta Salad
- 300 g dry pasta, high protein
- 3 chicken breasts, cooked, 570-600g total cooked weight
- 1 cup bacon bits
- 20 cherry tomatoes
- 1 onion
- 1 handful fresh parsley
For the Sauce
- 1 cup Greek yogurt
- 1/2 lemon, juiced
- 2 tablespoons diced chipotle peppers, (optional)
- 1/2 cup milk
- 1 bag ranch seasoning
Instructions
- 1
Bring a pot of water to a boil. Add the 300g dry pasta and cook according to package directions until al dente. Drain the cooked pasta and set aside to cool slightly.
⏱️ 10 min - 2
Take the 3 cooked chicken breasts and shred them. This can be done by hand or using two forks.
⏱️ 5 min - 3
Halve the 20 cherry tomatoes. Dice the 1 onion. Chop the 1 handful of fresh parsley.
⏱️ 10 min - 4
In a medium-sized bowl, combine 1 cup of Greek yogurt, the juice from 1/2 a lemon, 2 tablespoons of diced chipotle peppers (if using), 1/2 cup of milk, and the contents of 1 bag of ranch seasoning. Whisk all the ingredients together thoroughly until the sauce is smooth and well combined.
⏱️ 5 min - 5
In a large mixing bowl, add the cooled, cooked pasta. Add the shredded chicken, 1 cup of bacon bits, the halved cherry tomatoes, and the diced onion.
⏱️ 2 min - 6
Pour the prepared sauce over all the ingredients in the large bowl. Stir well to ensure everything is evenly coated with the sauce.
⏱️ 2 min - 7
Incorporate the chopped fresh parsley into the pasta salad and mix gently.
⏱️ 1 min - 8
Divide the finished Chicken Bacon Ranch Pasta Salad into 6-7 individual meal prep containers for easy storage and future consumption.
⏱️ 1 min