Chicken Bacon Ranch Pasta (Printer-Friendly)
Tender chicken, crispy bacon, fresh veggies, and creamy ranch dressing combined with gluten-free pasta.
# The Ingredients You'll Need:
→ Protein
01 -
1 pound cooked chicken breasts, shredded
02 -
6 slices bacon
→ Pasta
03 -
12 ounces gluten-free pasta
→ Vegetables
04 -
1 pint cherry tomatoes, halved
05 -
1.5 cups cucumber, diced
06 -
1/4 cup red onions, sliced
07 -
1 ripe avocado, diced
→ Dressing
08 -
3/4 cup homemade ranch dressing
# Step-by-Step Instructions:
01 -
Ensure chicken breasts are cooked and shredded. Use grilled or leftover rotisserie chicken for convenience.
02 -
Blend ranch dressing ingredients thoroughly and refrigerate to allow flavors to develop.
03 -
Boil gluten-free pasta according to package directions until al dente, then drain and cool slightly.
04 -
In a skillet over medium heat, cook bacon until crispy on both sides. Drain on paper towels and chop into bite-sized pieces once cooled.
05 -
In a large bowl, combine shredded chicken, cooked pasta, chopped bacon, halved cherry tomatoes, diced cucumber, sliced red onions, diced avocado, and ranch dressing. Toss thoroughly to coat evenly, adjusting dressing quantity to taste.
06 -
Transfer salad to an airtight container and refrigerate. Best consumed within 3-4 days for optimal freshness.
# Extra Tips:
01 -
Use leftover or rotisserie chicken to reduce preparation time.
02 -
Pickled red onions can be substituted for a tangy flavor.
03 -
Adjust ranch dressing amount according to preferred creaminess.
04 -
Serve chilled or at room temperature for best taste.
05 -
Gluten-free pasta ensures suitability for gluten-sensitive individuals.