Chicken BLT Pasta Salad with Homemade Yogurt Ranch
This Chicken BLT Pasta Salad with Homemade Yogurt Ranch Dressing checks all the boxes. The homemade yogurt ranch dressing keeps things light and zippy. It tastes SO good with the tender pasta, juicy chicken, fresh vegetables and grated cheddar cheese. This is one of those recipes you’ll be making all summer long.
Perfect for parties or any gathering, this simple pasta salad recipe is loaded with flavor. If you love this salad give my Italian Grinder Pasta Salad or my Italian Pasta Salad a try.
Ingredients Needed for Chicken BLT Pasta Salad with Homemade Yogurt Ranch
Pasta – You’ll need 8 ounces of Delallo Foods tortiglioni pasta for this recipe. Be sure to cook the pasta according to the package. Al dente is best.
Protein – This recipe calls for pan seared chicken tenderloins and crispy air fryer bacon pieces. Season the chicken with kosher salt and cracked black pepper before adding it to a hot pan with avocado oil. You’ll want to make sure the internal temperature of the chicken reaches 165 degrees Fahrenheit to ensure doneness.
For the bacon, you’ll need about a ½ cup of crispy bacon pieces. I used my COSORI air fryer, but you can pan fry it too. Bacon thickness will impact cooking time.
Vegetables – This recipe calls for diced red onion, halved cherry tomatoes, and roughly chopped iceberg lettuce. Use this handy salad spinner to make sure the lettuce is nice and dry.
Cheese – You’ll need freshly grated cheddar cheese for this recipe. Try this handy box grater.
Yogurt Ranch – Combine 0% Greek yogurt, mayonnaise, water, Dijon mustard, fresh squeezed lemon juice, onion powder, garlic powder, kosher salt, cracked black pepper, and freshly chopped chives. Mix until well combined. Cover and refrigerate until ready to use.
Frequently Asked Questions FAQ’s
Should the chicken be cool before adding? Make sure the chicken AND bacon are completely cool before adding them to the salad. This will prevent the iceberg lettuce from wilting.
Why do you cook the pasta al dente? Cook the pasta al dente, as it will continue to soften as it absorbs the dressing.
Can I make this dish ahead of time? Yes! But make sure to fold in the dressing, lettuce and grated cheese RIGHT BEFORE you are ready to serve this dish. This tip is especially important if you make this dish ahead of time, because you want the lettuce to be crispy and crunchy and not wilted. Also, adding the dressing as you need it prevents the pasta from soaking it all up before you enjoy! Dressed pasta salad is best enjoyed immediately.
How to Make Chicken BLT Pasta Salad with Homemade Yogurt Ranch
Make the Dressing
Combine 0% Greek yogurt, mayonnaise, water, Dijon mustard, fresh squeezed lemon juice, onion powder, garlic powder, kosher salt, cracked black pepper, and freshly chopped chives. Mix until well combined. Cover and refrigerate until ready to use.
Make the Pasta
Boil a pot of water. Season the water with kosher salt and cook the pasta according to the package. Al dente is best. Drain off the water. Option to use this clip on colander or a pasta pot with a built in colander.
Air Fry the Bacon
Preheat your air fryer to 385 degrees. Add the bacon and cook for 11-12 minutes or until the bacon is crispy enough that you can crumble it in your hands. Option to pan fry it as well. Cooking time will vary based on the thickness of your bacon and the type of air fryer you have.
Make the Chicken
Season the chicken tenderloins with kosher salt and cracked black pepper. Add avocado oil to a nonstick skillet over medium-high heat. Add the chicken tenderloins. Pan sear the chicken for 5-6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit to ensure doneness. Once completely cool, cube the chicken into bite sized pieces.
Prep the Vegetables
Wash and halve the cherry tomatoes, dice the red onion and wash / dry the iceberg lettuce. Roughly chop the lettuce and refrigerate until ready to use.
Assemble the Dish
Add the cooled al dente pasta to a large mixing bowl, top with cherry tomatoes, diced red onion, cubed chicken, crumbled bacon, and as much or as little of the homemade yogurt ranch dressing as you desire. Toss well.
Next, add the freshly grated cheddar cheese and chopped iceberg lettuce. Gently fold the lettuce into the pasta salad. Top with a few turns of cracked black pepper, extra grated cheddar cheese and serve.
How to Store
Dressed salad is best enjoyed immediately! Store any leftovers in an airtight container in the refrigerator for three to four days. Extra dressing can be stored in a separate airtight container in the refrigerator for up to four days.
Perfect for parties or any gathering, this simple pasta salad recipe is loaded with flavor. If you love this salad give my Italian Grinder Pasta Salad or my Italian Pasta Salad a try.
Chicken BLT Pasta Salad with Homemade Yogurt Ranch
Ingredients
- 1 pound chicken tenderloins
- 1-2 tablespoons avocado oil, for pan searing the chicken
- kosher salt, to season chicken
- cracked black pepper, to season chicken
- 8 ounces tortiglioni pasta, cooked al dente
- 1 cup cherry tomatoes, halved
- ½ cup bacon, air fryer bacon, crumbled into pieces
- ½ small head iceberg lettuce, wash, dry and roughly chop
- ½ cup mild cheddar cheese, freshly grated
- ⅓ cup red onion, diced small
Homemade Yogurt Ranch
- 1 cup 0% Greek yogurt
- ¼ cup mayonnaise
- 2 teaspoons lemon juice, fresh squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 3-4 tablespoons chives, freshly chopped
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
- 2-3 tablespoons water, depending on preferred thickness
Equipment
- 1 pot cook pasta
- 1 colander drain pasta
- 1 mixing bowl dressing
- 1 air fryer for bacon
- 1 non-stick skillet for chicken
- 1 large mixing bowl for the salad
Instructions
How to Make Chicken BLT Pasta Salad with Homemade Yogurt Ranch
Make the Dressing
- Combine 0% Greek yogurt, mayonnaise, water, Dijon mustard, fresh squeezed lemon juice, onion powder, garlic powder, kosher salt, cracked black pepper, and freshly chopped chives. Mix until well combined. Cover and refrigerate until ready to use.
Make the Pasta
- Boil a pot of water. Season the water with kosher salt and cook the pasta according to the package. Al dente is best. Drain off the water.
Air Fry the Bacon
- Preheat your air fryer to 385 degrees. Add the bacon and cook for 11-12 minutes or until the bacon is crispy enough that you can crumble it in your hands. Option to pan fry it as well. Cooking time will vary based on the thickness of your bacon and the type of air fryer you have.
Make the Chicken
- Season the chicken tenderloins with kosher salt and cracked black pepper. Add avocado oil to a nonstick skillet over medium-high heat. Add the chicken tenderloins. Pan sear the chicken for 5-6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit to ensure doneness. Once completely cool, cube the chicken into bite sized pieces.
Prepare the Vegetables
- Wash and halve the cherry tomatoes, dice the red onion and wash / dry the iceberg lettuce. Roughly chop the lettuce and refrigerate until ready to use.
Assemble the Dish
- Add the cooled al dente pasta to a large mixing bowl, top with cherry tomatoes, diced red onion, cubed chicken, crumbled bacon, and as much or as little of the homemade yogurt ranch dressing as you desire. Toss well. Next, add the freshly grated cheddar cheese and chopped iceberg lettuce. Gently fold the lettuce into the pasta salad. Top with a few turns of cracked black pepper, extra grated cheddar cheese and serve.
3 Comments on “Chicken BLT Pasta Salad with Homemade Yogurt Ranch”
I made this for a last minute party with friends. Everyone raved about it! I made sure to send them to the Healthyish site for the recipe.
I made this for my Husband’s and dropped it off at work and he messaged me right away and says “OMG the food is awesome Babe! So i made this for dinner the next day for my kids. My middle Son is a picky eater and barely eat veggies and he loved it! My entire family enjoyed this meal! Thank you for sharing!
So happy to hear that, Kelly!