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Andrew Fowler

Chicken Bacon Ranch Pasta Salad

Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry casarecce
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken thighs
  • 1 tsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp fine salt for chicken
  • 6 oz bacon chopped
  • 1 cup frozen corn thawed
  • 4 oz cheddar cut into small cubes
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tbsp fresh lemon juice
  • 1 tbsp finely chopped chives
  • 1 tbsp finely chopped fresh parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp fine salt for dressing
  • 1/4 tsp black pepper

Method
 

  1. Heat oven to 425°F. Rub chicken with oil, paprika, and chicken salt; roast on lined pan 20 to 25 minutes to at least 165°F. Rest 5 minutes; cut bite-size and spread in shallow dish to stop steaming.
  2. Meanwhile, cook bacon in skillet 8 to 10 minutes until crisp; drain. Boil pasta with tablespoon salt until fully tender; drain, briefly cool-rinse, and drain thoroughly.
  3. Whisk mayonnaise, buttermilk, lemon juice, chives, parsley, garlic powder, onion powder, dressing salt, and pepper.
  4. Fold dressing through pasta, cooled chicken, corn, and cheddar. Add bacon just before serving; if preparing ahead, promptly refrigerate dressed salad and keep bacon separate.
  5. Serve cool; refrigerate leftovers within 2 hours.