Pin it The first time I made this pasta salad, I was trying to use up leftover fried chicken from a weekend dinner party. I threw everything together in a panic when friends dropped by unexpectedly, and somehow it became the most requested dish at every gathering since.
Last summer, I made this for a neighborhood block party and watched three different people ask for the recipe within ten minutes of arriving. Theres something magical about the combination of cold pasta, warm crispy chicken, and that tangy homemade ranch.
Ingredients
- Pasta: Short pasta like rotini or penne catches the dressing in every curl
- Frozen peas: Thawed completely, they add sweet pops of freshness throughout
- Red bell pepper: Brings crunch and color that makes the whole bowl look inviting
- Green onions: Mild onion flavor that doesnt overpower the delicate ranch
- Chicken breasts: Cut into bite sized pieces, they fry up golden and stay tender
- Flour: Creates the first layer of the crispy coating
- Eggs: The glue that holds the breading together
- Panko breadcrumbs: Extra crunchy compared to regular breadcrumbs
- Garlic powder and paprika: Season the breading with a subtle warmth
- Mayonnaise and sour cream: The creamy base that makes the dressing luxurious
- Buttermilk: Adds tang and thins the dressing to the perfect consistency
- Fresh dill and parsley: Bright herbs that make the ranch taste alive
- Lemon juice: Just enough acid to cut through the richness
Instructions
- Cook the pasta:
- Boil salted water and cook pasta until just al dente, then rinse immediately under cold water to stop the cooking and cool it down completely
- Prep the chicken:
- Slice chicken breasts into even bite sized pieces, about one inch cubes so they fry quickly and stay juicy
- Set up your breading station:
- Arrange three shallow bowls with flour in the first, beaten eggs in the second, and panko mixed with garlic powder, paprika, salt, and pepper in the third
- Bread the chicken:
- Dredge each piece in flour, shake off excess, dip in egg, then press into the panko mixture until thoroughly coated
- Fry until golden:
- Heat oil in a skillet until shimmering, fry chicken in batches for 3 to 4 minutes per side until deeply golden and cooked through, then drain on paper towels
- Whisk the dressing:
- Combine mayonnaise, sour cream, buttermilk, chopped herbs, garlic powder, onion powder, salt, pepper, and lemon juice until smooth and creamy
- Combine everything:
- Toss the cooled pasta with the dressing until every piece is coated, then add peas, bell pepper, and green onions
- Add the chicken:
- Gently fold in the crispy chicken pieces just before serving to keep them crunchy
- Chill or serve:
- Serve immediately while the chicken is still warm, or refrigerate for 30 minutes for a completely cold salad
Pin it My sister in law still talks about the time I forgot to add the chicken until everyone had already started eating. The look on her face when I brought out the bowl of crispy pieces was absolutely priceless.
Making It Your Own
Sometimes I swap in crispy bacon or diced celery for extra texture. The beauty of this salad is how well it adapts to whatever you have in the fridge while still feeling special.
Timing Matters
Ive learned the hard way that assembling this too far ahead means losing the chicken crunch. Now I prep everything in advance and do the final toss right before guests arrive.
Perfect Pairings
This pasta salad shines alongside grilled corn, fresh fruit, or a simple green salad. It is hearty enough to be a main dish but light enough to share.
- Keep some extra dressing on hand for leftovers
- The flavors actually improve after a few hours in the fridge
- Try different fresh herbs based on what looks best at the market
Pin it Whether you are feeding a crowd or just treating yourself on a Tuesday night, this pasta salad hits all the right notes. Happy cooking.
Recipe FAQs
- → Can I use rotisserie chicken instead of frying fresh chicken?
Absolutely. Rotisserie chicken is a convenient shortcut that saves time and effort. Simply shred or cube the rotisserie chicken and skip the breading and frying steps entirely. You'll still get delicious flavor, though the texture will be softer rather than crispy. Mix it in just before serving for the best results.
- → How far in advance can I prepare this salad?
You can prepare the individual components ahead of time—cook the pasta, prepare the dressing, and prep vegetables up to 24 hours before. However, add the crispy chicken just before serving to maintain its crunch. If preparing the complete salad, consume within 2–3 hours or refrigerate and eat within 24 hours. The dressing will soften the pasta over time.
- → What are some good additions or substitutions?
For extra crunch and richness, add crispy bacon bits, chopped celery, or sunflower seeds. Cherry tomatoes, cucumber, or corn add freshness and color. You can also experiment with different pasta shapes like bow-tie or shell pasta. For a lighter version, substitute Greek yogurt for half the mayonnaise in the dressing.
- → Can I make the ranch dressing from scratch or use store-bought?
Both work well. Store-bought ranch dressing offers convenience and consistent results. Homemade dressing, featured in this preparation, provides fresher flavors and allows customization of herbs and seasonings. Fresh dill and parsley elevate the homemade version, though dried herbs work in a pinch. Adjust quantities based on your taste preferences.
- → Is this salad suitable for meal prep?
Partially. Store cooked pasta, vegetables, and dressing separately in airtight containers for up to 3 days. Prepare crispy chicken fresh or on the day of serving to maintain its texture. Assemble components just before eating for optimal crunch and flavor. This approach works well for portioning throughout the week.
- → What allergens should I be aware of?
This salad contains wheat (flour and panko), eggs, and dairy products (buttermilk, sour cream, and mayonnaise). Check store-bought mayonnaise and panko breadcrumbs for additional allergens or cross-contamination. Always review ingredient labels carefully if preparing for individuals with specific dietary restrictions or allergies.