Crispy Chicken Ranch Pasta Salad (Print)

Tender pasta, crispy chicken bites, and creamy ranch dressing make this refreshing salad perfect for any occasion.

# Ingredients:

→ Pasta & Vegetables

01 - 9 oz short pasta (rotini or penne)
02 - 1 cup frozen peas, thawed
03 - 1 small red bell pepper, diced
04 - 2 green onions, sliced

→ Crispy Chicken

05 - 2 boneless, skinless chicken breasts
06 - ½ cup all-purpose flour
07 - 2 large eggs
08 - 1 cup panko breadcrumbs
09 - ½ teaspoon garlic powder
10 - ½ teaspoon paprika
11 - ¼ teaspoon salt
12 - ¼ teaspoon black pepper
13 - Vegetable oil for frying

→ Ranch Dressing

14 - ½ cup mayonnaise
15 - ¼ cup sour cream
16 - ¼ cup buttermilk
17 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
18 - 1 tablespoon fresh parsley, chopped
19 - 1 teaspoon garlic powder
20 - 1 teaspoon onion powder
21 - ½ teaspoon salt
22 - ¼ teaspoon black pepper
23 - 1 teaspoon lemon juice

# Directions:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain thoroughly and rinse with cold water to stop cooking. Set aside.
02 - While pasta cooks, slice chicken breasts into bite-sized pieces approximately 1 to 1.5 inches in size.
03 - Arrange three shallow bowls in a row. Place flour in the first bowl, beaten eggs in the second bowl, and mix panko breadcrumbs with garlic powder, paprika, salt, and pepper in the third bowl.
04 - Coat each chicken piece in flour, shaking off excess. Dip into beaten egg, then roll in the panko mixture, pressing gently to adhere.
05 - Heat vegetable oil in a skillet over medium-high heat. Working in batches, fry chicken pieces 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
06 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, fresh dill, parsley, garlic powder, onion powder, salt, black pepper, and lemon juice until completely smooth.
07 - Add cooked pasta, thawed peas, diced bell pepper, and sliced green onions to the bowl with ranch dressing. Toss thoroughly to coat all ingredients evenly.
08 - Gently fold crispy chicken into the pasta mixture just before serving to preserve the texture and crunchiness of the chicken.
09 - Serve immediately for a warm salad, or refrigerate for 30 minutes for a chilled presentation.

# Expert Tips:

01 -
  • The crispy chicken stays surprisingly crunchy even when tossed with the creamy dressing if you add it at the last second.
  • It works hot, cold, or room temperature so you can make it ahead without worrying about timing.
  • The homemade ranch dressing tastes nothing like the bottled stuff and takes only two minutes to whisk together.
  • Leftovers actually get better after a few hours when the flavors soak into the pasta.
02 -
  • If you add the chicken too early, the moisture from the dressing will soften the coating within minutes.
  • Rinsing the pasta with cold water after draining stops the cooking and keeps it from clumping together.
  • Don't skip seasoning the panko mixture because plain breadcrumbs make bland chicken no matter how good the dressing is.
  • The dressing thickens as it sits, so if you're making this ahead, stir in a tablespoon of buttermilk before serving to loosen it up.
03 -
  • Use a thermometer to check that your oil is around 350 degrees before frying so the chicken cooks evenly without burning.
  • Make a double batch of the ranch dressing and keep it in a jar for salads, veggie dip, or drizzling over roasted potatoes all week.
  • If you don't have buttermilk, stir a teaspoon of lemon juice into regular milk and let it sit for five minutes.
  • Press the panko onto the chicken firmly so it doesn't fall off in the oil.
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