Featured Recipe
Chicken Bacon Ranch Salad
By Kate
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Cook pasta till al dente, drain, cool. Sizzle chicken in a bit of olive oil with minced garlic—no screw-ups here or dry meat. Drain fat, toss chicken with pasta. Fold in crisp cooked bacon, tangy ranch dressing, mayo—adjust for creamy texture. Add chopped green onion and shredded sharp cheddar. Chill for an hour or more for flavors to meld. Serve cold, fork-ready. This salad hits bold protein, lush fats, balanced carbs. Swap chicken thighs for breasts if you prefer leaner meat. No ranch? Greek yogurt with dill and garlic powder works. Key is maintaining texture contrast—pasta tender, bacon crisp, chicken juicy.
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Prep:
7 min
Cook:
25 min
Total:
35 min
Serves:
8 servings
chicken
pasta
bacon
salad
ranch
Introduction
Cold pasta salad loaded with chicken and bacon. Creamy with ranch and mayo but not overdosed. Chicken thighs give juicy protein, seared just right. Bacon adds salty crunch contrast. Pasta tender but firm, holds dressing in crevices—fusilli works better than elbows. Garlic hit upfront infuses oil and chicken, don’t skip fresh or high quality powder. Folding in cheese adds umami and balances richness. Chill properly or you get gluey mess. Can swap mayo for sour cream for tang. Without refrigeration flavors stay raw, so don’t rush to the table. Appetizing colors from green herbs and cheddar break monotony. Ideal make-ahead dish for picnics, potlucks or no-fail lunchboxes. Get hands dirty mixing gently, coats all ingredients without breaking pasta or mushing chicken chunks. Multipurpose, filling, protein forward, unapologetically honest salad.
Ingredients
About the ingredients
Pasta must be drained entirely and cooled before mixing to stop cooking and prevent swelling. Avoid using dried herbs—they fade and disappoint in creamy salads. Fresh garlic is a game-changer for depth but minced raw should be balanced with cooked garlic or powders to avoid pungency. Bacon is best cooked crisp and cooled; soft bacon leaves limp texture that drags salad down. Ranch dressing brands vary; pick one with buttermilk for tang, avoid watery dressings that thin the salad. Mayonnaise binds, use full fat unless you want paler less body-rich finish. Parsley or green onion add bright fresh notes; try scallions or chives if you want milder onion flavor. Cheese—sharp cheddar works great for bite, swap for gouda or mozzarella in a pinch but meltiness affects mouthfeel. Olive oil is used to safely sear chicken and add subtle fruitiness; avocado or canola oil can substitute if you need neutral taste.
Method
Prep and Chill
- Cook pasta in salted boiling water until just shy of tender. Al dente, edges firm but no starchy bite. Drain thoroughly. Spread on a baking sheet to cool rapidly, prevents mush later. Patience here avoids clumped gloopy salad.
- Heat olive oil over medium heat in skillet, shimmer visible but not smoking. Add garlic first—gives oil aroma, toast lightly for 15 seconds. Toss chicken in, spread out to sear. Let cook undisturbed 4-5 minutes, watch edges turn opaque and golden, not raw or dry. Flip pieces, cook another 5 minutes until internal juices run clear when pierced. If unsure, cut a thick piece to peek inside. Remove skillet from heat.
- Drain excess fat thoroughly—too much grease will overwhelm and separate dressing in final salad. Place chicken in bowl.
- Add pasta to chicken bowl. Toss crisp bacon bits next. Pour ranch and mayo in increments, stirring gently. Look for coating that clings but not drowning. Adjust dressing amounts if too dry or saucy. Fold in shredded cheese and chopped herbs last, distribute evenly.
- Season final mixture with salt and cracked black pepper cautiously; bacon and ranch bring saltiness already.
- Cover bowl, refrigerate at least 60 minutes, ideally 90. Cooling helps flavors fuse; texture firms up. Stir gently once midway through chilling to redistribute.
- Spoon salad onto plates, garnish with extra green onion or parsley, fresh cracked pepper. Cold but not fridge shockingly chilled—let sit a few minutes outside before serving for best mouthfeel.
- Chicken thighs preferred for moistness; breast meat will dry faster, cook less time and watch carefully. If no ranch, blend full-fat Greek yogurt with lemon juice, dill, garlic powder, and a pinch of sugar for tang and creaminess. Bacon fat can be saved and used to cook chicken for deeper flavor instead of olive oil. Pasta shape matters—fusilli traps dressing better than elbows, but quantity adjustments might be needed. If salad seems flat in flavor at end, a splash of apple cider vinegar or squeeze of lemon brightens it quickly without additional salt.
Chicken
Assembly
Serve
Substitutions & Notes
Technique Tips
Critical to cook chicken without overcrowding pan—crowded meat steams, doesn’t brown. Brown spots develop Maillard flavor compounds that lift the whole salad. Drain grease thoroughly; residual fat is heavy and will make dressing separate or get oily. Pasta texture is fragile so cool spread out instead of piling—it cools faster, stays separate. Adjust dressing slowly, pour little at a time, stir gently but thoroughly. Too much dressing floods salad, too little makes it dry and dull. Chilling isn’t optional; flavors meld and firm texture in cold environment. Stir gently mid-chill to redistribute moisture. Serve slightly removed from fridge temp—not icy cold; extreme chill dulls flavors and masks texture contrasts. Keep in mind salad holds for 1-2 days refrigerated but pasta softens with time due to moisture absorption—best eaten fresh-ish. Taste and season again before serving if time has passed.
Chef's Notes
- 💡 Cool cooked pasta—spread it out. Stopping the cooking prevents gummy texture. Drain completely. Use cold water if needed. No clumping. Let it chill—it firms up, avoids mushiness.
- 💡 For chicken, sear without overcrowding the pan. Brown well but don’t burn. Flip only once, colors should show. If unsure, cut thickest piece. Juices run clear? Done. Keep an eye on the heat.
- 💡 Use full-fat mayo for creaminess. Alternatives adjust flavors. Greek yogurt with lemon works too. Adjust for taste. Salty? A little vinegar or lemon brightens. Don’t drown the salad, drizzle slowly.
- 💡 Check bacon—crispness matters. Soft bacon ruins texture, makes it limp. Crumble it after cooling. Not greasy. Reserve bacon fat for cooking chicken adding extra flavor.
- 💡 Season at the end. Balance saltiness. Dressing and bacon already salty. Taste often. If salad lacks depth, try adding splash of vinegar or squeeze of lemon.
Kitchen Wisdom
How to ensure chicken cooks properly?
Sear without overcrowding. Watch for color change. Let edges turn opaque. Test thickest piece—juices run clear. Check flavor.
What if the salad is too dry?
Adjust dressing. Add in small increments. Stir gently but thoroughly. Mix until it clings right—too much salad dressing makes it soggy.
How long will it last in the fridge?
Store up to 1-2 days in the fridge. Remember—pasta absorbs moisture over time. For dryness, add a touch of dressing before serving.
Can I use a different pasta?
Yes, but texture changes. Fusilli locks in dressing better than elbow macaroni. Adjust quantities accordingly. Too much dressing can flood your pasta.
