Creamy Chicken Club Pasta Salad
Creamy Chicken Club Pasta Salad is a delicious dish combining the flavors of a classic club sandwich into a refreshing pasta salad, perfect for picnics and family meals.
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.
Notes
Store any leftovers in an airtight container in the refrigerator 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. Customizations are encouraged, including the addition of bell peppers or chickpeas.