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.