Save My neighbor showed up at a backyard barbecue last summer with a giant bowl of this pasta salad, and I watched it disappear in under ten minutes. Everyone kept asking what made the chicken so perfectly crunchy even though it had been sitting in the bowl for a while. She just smiled and said the trick was adding it at the last second. I went home that night determined to recreate it, and after a few tries, I nailed it.
I made this for a potluck at work once, and my coworker who claimed she hated mayo asked for the recipe halfway through her second helping. The fresh dill and lemon juice brighten everything up so much that the dressing tastes light instead of heavy. Now I bring it to every gathering, and people have stopped asking me to make anything else.
Ingredients
- Short pasta: Rotini or penne work best because their ridges and shapes catch the dressing, and they hold up without getting mushy when chilled.
- Frozen peas: Thaw them by running under warm water for a minute, they add a sweet pop of color and texture without any cooking.
- Red bell pepper: Dice it small so every bite gets a little crunch and sweetness, yellow or orange peppers work just as well.
- Green onions: Slice them thin, they give a mild onion flavor that does not overpower the creamy dressing.
- Chicken breasts: Slice them into bite sized pieces before breading so they cook fast and stay juicy inside.
- All purpose flour: This first coating helps the egg stick to the chicken, do not skip it or the breading will slide off.
- Eggs: Beat them well so the panko adheres evenly, one egg per breast is usually enough.
- Panko breadcrumbs: These create a crunchier coating than regular breadcrumbs, toast them lightly in the pan if you want even more texture.
- Garlic powder and paprika: Mixed into the panko, they add flavor directly to the crust instead of relying only on the dressing.
- Vegetable oil: Use enough to come halfway up the chicken pieces, shallow frying keeps them crispy without being greasy.
- Mayonnaise: The base of the ranch, use full fat for the best flavor and consistency.
- Sour cream: Adds tang and helps thin the mayo so the dressing coats the pasta instead of clumping.
- Buttermilk: This is what makes ranch taste like ranch, if you do not have it, mix regular milk with a teaspoon of vinegar and let it sit for five minutes.
- Fresh dill and parsley: Chop them fine and add just before serving, dried herbs work but fresh ones make the dressing sing.
- Lemon juice: Just a teaspoon brightens the whole bowl and cuts through the richness.
Instructions
- Boil the pasta:
- Cook it in heavily salted water until just al dente, then rinse under cold water to stop the cooking and cool it down fast. This keeps the pasta firm and prevents it from soaking up too much dressing later.
- Prep the chicken:
- Slice the breasts into chunks about the size of a large bite, too small and they dry out, too big and they do not get crispy all over.
- Set up breading bowls:
- Line up three shallow bowls with flour, beaten eggs, and the panko mixed with garlic powder, paprika, salt, and pepper. This assembly line makes breading quick and keeps your hands from getting too messy.
- Bread the chicken:
- Dredge each piece in flour, shake off the excess, dip in egg, then press into the panko mixture. Make sure every side is coated or you will get bald spots that do not crisp up.
- Fry until golden:
- Heat about half an inch of oil over medium high heat until a breadcrumb sizzles when you drop it in, then fry the chicken in batches for three to four minutes per side. Do not crowd the pan or the temperature drops and they get soggy instead of crispy.
- Drain on paper towels:
- Let the chicken rest on a paper towel lined plate so excess oil drips off. They will stay crunchy as they cool.
- Whisk the ranch:
- In a large bowl, combine mayo, sour cream, buttermilk, herbs, garlic powder, onion powder, salt, pepper, and lemon juice until smooth. Taste it and adjust the salt or lemon if needed.
- Toss the salad:
- Add the cooled pasta, peas, bell pepper, and green onions to the dressing and toss until everything is evenly coated. The vegetables should be distributed throughout, not all sitting on top.
- Add chicken last:
- Right before serving, gently fold in the crispy chicken so it does not sit in the dressing too long. If you are making this ahead, keep the chicken separate and add it when you are ready to eat.
Save One afternoon I packed this into a container for a picnic and forgot to add the chicken until we got there. My friend laughed and said that was the smartest move because hers always got soggy on the way. Now I always travel with the chicken in a separate bag, and it has become part of the ritual. This salad has shown up at so many of my favorite summer days that I cannot think of warm weather without craving it.
Make It Your Own
I have tried this with rotisserie chicken when I was too tired to fry, and while it is not as crunchy, it still tastes great and cuts the time in half. You can also swap in cooked bacon, diced avocado, or shredded cheese if you want to change things up. One time I added chopped celery for extra crunch, and my brother said it reminded him of a chicken salad sandwich but better.
Storing and Serving Tips
This salad keeps well in the fridge for up to two days, but the chicken will soften if stored mixed in. I usually keep leftovers in one container and any remaining chicken in another, then combine them when I am ready to eat. If you are serving it at a party, set it out in a large shallow bowl so people can see all the colorful vegetables, it always looks more appetizing that way.
What to Serve Alongside
This pasta salad is filling enough to be a main dish, but it also works as a side next to grilled burgers, hot dogs, or barbecue ribs. I have served it with cornbread and coleslaw at a cookout, and it fit right in. If you want to keep things light, pair it with a simple green salad and some fresh fruit.
- Grilled corn on the cob with butter and lime.
- Watermelon slices or a fruit salad for a sweet contrast.
- Iced tea or lemonade to keep the summer vibe going.
Save This recipe has become my go to whenever I need to bring something people will actually finish. There is something about the combination of creamy, crunchy, and fresh that makes it impossible to stop eating.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, you can prepare the pasta, vegetables, and dressing ahead. Keep the crispy chicken separate and fold it in just before serving to maintain its texture and crunch.
- → How do I keep the chicken crispy?
Set up a proper breading station with flour, beaten egg, and seasoned panko in separate bowls. Fry at medium-high heat until golden on both sides. Drain on paper towels immediately after cooking to remove excess oil.
- → What can I substitute for homemade ranch dressing?
Store-bought ranch dressing works perfectly well and saves time. Use approximately ¾ cup to coat the salad adequately, adjusting to your preferred consistency.
- → Is there a quicker way to prepare this?
Absolutely! Substitute rotisserie chicken by shredding or cutting it into bite-sized pieces. This eliminates the breading and frying steps, reducing total time to about 25 minutes.
- → What vegetables can I add or substitute?
Try adding crispy bacon, fresh celery, cherry tomatoes, cucumber, corn, or avocado. You can also use different colored bell peppers or add shredded carrots for extra nutrition and visual appeal.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The salad actually tastes better after chilling for 30 minutes as flavors meld together. Keep the crispy chicken separate until ready to serve if possible.