How to Make Chicken BLT Pasta Salad with Homemade Yogurt Ranch

Make the Dressing

• Combine 0% Greek yogurt, mayonnaise, warm water, Dijon mustard, fresh squeezed lemon juice, onion powder, garlic powder, salt, 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 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 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.

Make the Chicken

• Season the chicken tenderloins with salt and black pepper. Add olive oil to a non-stick 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 cool to touch, 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, setting it aside until ready to use. Refrigerate until ready to use.

Assemble the Dish

• Add the cooked and cooled 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.