Chicken Bacon Ranch Pasta Salad
A fully loaded pasta salad packed with grilled chicken.
Ingredients
- 1 lb Radiatore Pasta or any short pasta
- 1 Red Bell Pepper small diced
- 5 Green Onions chopped
- 2 cups Romaine Lettuce chopped
- 2 cups Ranch Dressing see recipe below
- ½ Bacon
- 2 cups Cheddar Cheese shredded
For the Chicken
- 1 lb Chicken Thigh boneless, skinless
- ½ cup Oil
- 1 cup Chicken Broth
- 1 tbsp Ranch Powder
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- 1 tsp Paprika
Instructions
- Add all of the ingredients for the chicken into a gallon zipper bag and mix thoroughly. Allow to marinate for at least 1 hours (up to overnight).
- Start water boiling for the pasta. Preheat grill to medium high heat.
- In a frying pan over medium high heat, cook bacon until crispy. Remove to a paper towel. Once cooled some chop into bits.
- Remove the chicken from the marinade and place on hot grill. Cook for 8-10 minutes on each side (use a meat thermometer to make sure it cooked to at least 165degF). Remove from heat and let cool on cutting board for at least 10 minutes before chopping.
- Cook the pasta as directed on the package. Drain and rinse with cold water and drain again. Then transfer to a large mixing bowl.
- Add bacon, chicken, bell pepper, green onion, cheese and romaine to the bowl. Then pour ranch over top and thoroughly mix until evenly coated.
- Serve right away or cover bowl and place in refrigerator to chill for up to 2 days.
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