Chicken Bacon Pasta Salad
This gluten free pasta salad is so tasty, with crispy bacon, tender chicken and a creamy, homemade ranch dressing. The perfect lunch recipe or side dish for a picnic or BBQ.
Servings: 2 portions (as a main)
Ingredients
- 200 g gluten free pasta
- 5 rashers streaky bacon
- 1 large chicken breast
- 0.5 tsp garlic granules
- Salt and Pepper
- 200 g sweetcorn
- 1/2 red onion very finely chopped
- 1 tbsp fresh chopped chives
For the ranch dressing:
- 1.5 tsp dried parsley
- 1 lemon juice only
- 1 tsp garlic paste
- 4 tbsp buttermilk
- 2 tbsp mayonnaise
- 4 tbsp soured cream
Instructions
- Cook the gluten free pasta as per the pack instructions in a pan of boiling, salted water. Once done, drain then rinse with some cold water.
- While the pasta cooks, add a little oil to a non-stick frying pan then add the streaky bacon rashers. Fry on both sides for 4-5 minutes until crispy, then remove from the pan. Cut into small pieces.
- Cut the chicken breast into bite-size chunks. Coat in salt, pepper and garlic granules then add to the frying pan. Fry for 4-5 minutes until cooked through then remove from the pan.
- Mix the dressing ingredients together in a small bowl.
- Add the pasta, chicken, bacon, red onion, chopped chives and sweetcorn to a large bowl. Pour over the dressing, mix well, then serve warm or cold.
Video
Notes
- Storing: If making this ahead of time, keep this pasta salad in the fridge.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Top Tip: This ranch dressing is great on all salads - why not double the batch and save some for your lunches during the week?
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Chicken and Bacon Salad recipe and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
Serving: 1 portion | Calories: 760kcal | Carbohydrates: 103g | Protein: 40g | Fat: 24g
