Description
This Creamy Avocado Ranch Chicken Pasta Salad is a flavorful and satisfying dish perfect for lunch or a light dinner. Featuring a zesty homemade avocado ranch dressing combined with tender shredded chicken, short cut pasta, fresh veggies, and cheesy goodness, this salad delivers a creamy yet refreshing taste. It can be served warm or cold, making it versatile for any occasion.
Ingredients
Dressing
- 1/2 cup plain Greek yogurt or sour cream
- 1/3 cup mayonnaise
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Salt and black pepper, to taste
- 2 teaspoons Worcestershire sauce
- 2 tablespoons buttermilk, plus more as needed
Main Salad
- 1 pound short cut pasta (such as rotini or penne)
- 1/2 cup salsa verde
- 2 cups cooked shredded chicken
- 1 cup cubed cheddar cheese
- 1/2 cup cubed spicy cheddar cheese (optional)
- 1 head romaine lettuce, shredded
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh chopped cilantro
- 8 slices cooked bacon, crumbled
- 1 avocado, diced
Instructions
- Make the Dressing: In a glass jar or bowl, combine the Greek yogurt (or sour cream), mayonnaise, dried parsley, dried chives, dried dill, garlic powder, onion powder, Worcestershire sauce, and buttermilk. Whisk or shake until the mixture is smooth and creamy. Season with salt and black pepper to taste. Add more buttermilk as needed to reach your desired dressing consistency.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the short cut pasta and cook until al dente according to package instructions, usually about 8-10 minutes. Drain the pasta thoroughly and set aside while still warm.
- Combine Salad Ingredients: In a large mixing bowl, toss the warm pasta with salsa verde and shredded cooked chicken to combine and warm up the chicken slightly.
- Add Dressing: Pour the prepared avocado ranch dressing over the pasta and chicken mixture. Toss gently but thoroughly to coat everything evenly with the dressing.
- Add Fresh Ingredients: Fold in the cubed cheddar cheeses, shredded romaine lettuce, halved cherry tomatoes, chopped cilantro, and crumbled bacon. Toss everything together to distribute all components evenly.
- Top with Avocado and Serve: Finally, top the salad with diced avocado just before serving. Serve the salad warm or chilled, depending on preference. Enjoy your creamy avocado ranch chicken pasta salad!
Notes
- You can substitute the Greek yogurt with sour cream for a richer dressing.
- Adjust buttermilk quantity to control the thickness of the dressing.
- Spicy cheddar cheese is optional and adds a nice kick; omit if preferred mild flavors.
- For a lighter version, omit bacon or use turkey bacon.
- Leftovers can be refrigerated for up to 2 days; avocado may brown, so add fresh avocado when serving leftovers.
