Buffalo Chicken Pasta Salad (Printer-Friendly)
A creamy, spicy blend of chicken, rotini, and crisp veggies tossed in buffalo sauce for a zesty dish.
# The Ingredients You'll Need:
→ Protein
01 -
3 boneless, skinless chicken breasts (approximately 1.5 lb)
→ Pasta
02 -
8 oz rotini pasta
→ Sauce
03 -
1 cup buffalo sauce
04 -
1/2 cup ranch dressing
05 -
1/2 cup sour cream
→ Vegetables
06 -
2 celery sticks, finely chopped
07 -
4 green onions, sliced
# Step-by-Step Instructions:
01 -
Bring salted water to a boil in a large pot. Add rotini pasta and cook until al dente, about 8 to 10 minutes. Drain and rinse with cold water to cool.
02 -
Season chicken breasts with salt and pepper. Heat a skillet over medium heat and cook chicken breasts for 6 to 7 minutes per side until fully cooked. Rest briefly, then chop into bite-sized pieces.
03 -
In a large mixing bowl, combine buffalo sauce, ranch dressing, and sour cream until smooth and homogeneous.
04 -
Add cooled pasta, chopped chicken, diced celery, and sliced green onions to the bowl with the sauce. Toss thoroughly to coat all components evenly.
05 -
Cover the mixture and refrigerate for at least one hour to allow flavors to develop and meld.
06 -
Transfer to serving dishes and garnish with additional green onions if desired before serving.
# Extra Tips:
01 -
For best flavor, refrigerate the salad for a minimum of one hour before serving.