This Chicken BLT Pasta Salad with Homemade Yogurt Ranch Dressing checks all the boxes. The homemade yogurt ranch dressing keeps things light and zippy. Which 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.

Chicken BLT Pasta Salad with Homemade Yogurt Ranch – Healthyish Foods

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. Be sure to 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.

Chicken BLT Pasta Salad with Homemade Yogurt Ranch – Healthyish Foods

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 and drizzle the pasta with a very small amount of extra virgin olive oil to prevent sticking.

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.

Chicken BLT Pasta Salad with Homemade Yogurt Ranch – Healthyish Foods

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 – Healthyish Foods

Chicken BLT Pasta Salad with Homemade Yogurt Ranch

This chicken BLT pasta salad with homemade yogurt ranch dressing checks all the boxes. The zippy homemade yogurt ranch dressing keeps things light and zippy.
5 from 1 vote
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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
  • 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 and drizzle the pasta with a very small amount of extra virgin olive oil to prevent sticking.

    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.

    Video

    Notes

    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.

    Nutrition

    Serving: 1serving, Calories: 376kcal, Carbohydrates: 25g, Protein: 21g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 57mg, Sodium: 339mg, Potassium: 404mg, Fiber: 2g, Sugar: 3g, Vitamin A: 320IU, Vitamin C: 7mg, Calcium: 97mg, Iron: 1mg