Description
A light yet satisfying Chicken Club Pasta Salad made with tender pasta, rotisserie chicken, crispy bacon, fresh vegetables, and a creamy Italian dressing. Perfect for summer meals, picnics, or quick lunches.
Ingredients
- 2 cups corkscrew-shaped pasta
- 1/2 cup Italian-style salad dressing
- 1/4 cup mayonnaise
- 2 cups chopped rotisserie chicken
- 4 slices crispy cooked bacon, crumbled
- 1 cup cubed Muenster cheese
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 cup cherry tomatoes
- 1 avocado, diced
Instructions
1. Bring a pot of lightly salted water to a boil and cook the corkscrew pasta until al dente, about 8–10 minutes.
2. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Let it cool completely.
3. In a large mixing bowl whisk together the Italian-style dressing and mayonnaise until smooth and well combined.
4. Add the cooled pasta to the bowl along with chopped rotisserie chicken, crumbled bacon, cubed cheese, chopped celery, bell pepper, and cherry tomatoes.
5. Gently stir everything together until the ingredients are evenly coated with the dressing.
6. Fold in the diced avocado just before chilling or serving.
7. Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to blend.
8. Serve chilled and garnish with fresh herbs if desired.
Notes
Greek yogurt can replace mayonnaise for a lighter dressing.
Turkey bacon can be used instead of traditional bacon for a lower-fat option.
Add the avocado just before serving to prevent browning.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Garnish with fresh parsley or basil for extra freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 60mg