Creamy Chicken Club Pasta Salad Perfection
Introduction
Creamy Chicken Club Pasta Salad is a delicious dish that combines the best flavors of a classic club sandwich into a delightful pasta salad. It’s perfect for picnics, potlucks, or a simple family dinner. This recipe is easy to make and packed with fresh ingredients, making it a favorite for everyone!
Why Make This Recipe
This pasta salad is not only tasty but also very versatile. You can use leftover rotisserie chicken, making it a quick meal option. Plus, it’s filled with colorful vegetables and crunchy bacon, which adds fun textures and flavors to your plate. It’s a great way to enjoy a filling meal without too much fuss!
How to Make Creamy Chicken Club Pasta Salad
Ingredients:
- 12 oz (340 g) short pasta (rotini, penne, or shells)
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
- 6 slices bacon, cooked crisp and chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup shredded romaine or iceberg lettuce
- ½ cup red onion, finely diced
- 1 cup shredded cheddar or Monterey Jack cheese
- 2 tbsp chopped fresh chives or green onions
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar (or pickle juice)
- 1 tsp honey or maple syrup
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper, to taste
Directions:
- Cook the pasta: In a large pot of boiling, salted water, cook the pasta until just al dente according to package directions. Drain, rinse under cold water to stop cooking, and drain again. Transfer to a large mixing bowl.
- Prepare the dressing: In a small bowl, whisk together mayonnaise, sour cream (or yogurt), Dijon mustard, vinegar, honey, garlic powder, and onion powder. Season with salt and plenty of black pepper. Taste and adjust sweetness or acidity as desired.
- Assemble the salad: To the bowl of cooled pasta, add chicken, chopped bacon, cherry tomatoes, cucumber, lettuce, red onion, and cheese. Pour the dressing over the top.
- Toss gently: Using two large spoons or salad tongs, toss everything until well coated—be careful not to crush the tomatoes or shred the lettuce too fine.
- Chill & meld: Cover and refrigerate for at least 30 minutes (up to 4 hours) to let flavors marry. Give it a quick stir before serving, adding a splash of milk or extra mayo if it seems too thick.
- Garnish & serve: Transfer to a serving bowl or platter. Sprinkle with chopped chives or green onions for a fresh pop of color. Serve cold or at room temperature.
How to Serve Creamy Chicken Club Pasta Salad
This pasta salad is best enjoyed chilled or at room temperature. You can serve it on its own or alongside fresh bread for a light meal. It also pairs well with soup or grilled vegetables for a more complete dinner.
How to Store Creamy Chicken Club Pasta Salad
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for up to 3 days. If the salad looks thick after being in the fridge, add a little milk or mayonnaise to loosen it up before serving again.
Tips to Make Creamy Chicken Club Pasta Salad
- Cook the pasta al dente so it doesn’t become mushy when mixed with the dressing.
- Customize it! Feel free to add more vegetables like bell peppers or carrots, or swap the cheese based on what you have.
- Adjust the dressing to your taste. Add more vinegar for tang or more honey for sweetness.
Variation
You can make a vegetarian version by omitting the chicken and bacon, and adding roasted vegetables or chickpeas for extra protein.
FAQs
1. Can I use a different type of pasta?
Yes! Any short pasta works well in this recipe.
2. Is this recipe good for meal prep?
Absolutely! It can be made ahead of time and stored in the fridge, making it great for meal prep.
3. Can I freeze the pasta salad?
It’s best enjoyed fresh, but if you have leftovers, you can freeze it. Just keep in mind that the texture may change once thawed.
Enjoy making your Creamy Chicken Club Pasta Salad! It’s sure to be a hit with family and friends.
Creamy Chicken Club Pasta Salad
Ingredients
Pasta and Base Ingredients
- 12 oz short pasta (rotini, penne, or shells) Cooked al dente
- 2 cups cooked chicken, shredded or cubed Rotisserie chicken works great
- 6 slices bacon, cooked crisp and chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup shredded romaine or iceberg lettuce
- ½ cup red onion, finely diced
- 1 cup shredded cheddar or Monterey Jack cheese
- 2 tbsp chopped fresh chives or green onions For garnish
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt Choose one
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar or pickle juice
- 1 tsp honey or maple syrup
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper, to taste
Instructions
Cooking the Pasta
- In a large pot of boiling, salted water, cook the pasta until just al dente according to package directions. Drain, rinse under cold water to stop cooking, and drain again. Transfer to a large mixing bowl.
Preparing the Dressing
- In a small bowl, whisk together mayonnaise, sour cream (or yogurt), Dijon mustard, vinegar, honey, garlic powder, and onion powder. Season with salt and plenty of black pepper. Taste and adjust sweetness or acidity as desired.
Assembling the Salad
- To the bowl of cooled pasta, add chicken, chopped bacon, cherry tomatoes, cucumber, lettuce, red onion, and cheese. Pour the dressing over the top.
Tossing the Salad
- Using two large spoons or salad tongs, toss everything until well coated—be careful not to crush the tomatoes or shred the lettuce too fine.
Chilling the Salad
- Cover and refrigerate for at least 30 minutes (up to 4 hours) to let flavors marry. Give it a quick stir before serving, adding a splash of milk or extra mayo if it seems too thick.
Garnishing and Serving
- Transfer to a serving bowl or platter. Sprinkle with chopped chives or green onions for a fresh pop of color. Serve cold or at room temperature.
