Crispy Chicken Ranch Pasta Salad (Print Version)

Tender pasta with crispy chicken, fresh vegetables, and creamy ranch dressing. Perfect for picnics and potlucks.

# Components:

→ 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 tsp garlic powder
10 - ½ tsp paprika
11 - ¼ tsp salt
12 - ¼ tsp black pepper
13 - Vegetable oil for frying

→ Ranch Dressing

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

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain thoroughly and rinse with cold water to halt 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. Fill the first bowl with flour, the second with beaten eggs, and the third with a mixture of panko breadcrumbs, garlic powder, paprika, salt, and pepper.
04 - Working with one piece at a time, dredge chicken in flour, shaking off excess. Dip in beaten egg, then coat thoroughly in the panko mixture, pressing gently to adhere.
05 - Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry chicken pieces in batches for 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, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice until smooth and well combined.
07 - Add cooked pasta, peas, bell pepper, and green onions to the bowl with ranch dressing. Toss gently to coat all ingredients evenly.
08 - Gently fold crispy chicken into the salad just before serving to preserve crunchiness and texture.
09 - Serve immediately for optimal texture contrast, or refrigerate for 30 minutes for a chilled version.

# Expert Advice:

01 -
  • The crispy chicken stays crunchy even when tossed with creamy dressing if you time it right.
  • It works hot, cold, or room temperature, so you can make it ahead without worry.
  • The homemade ranch tastes leagues better than bottled and takes just two minutes to whisk together.
  • Leftovers actually get better after a few hours when the flavors meld in the fridge.
02 -
  • Do not rinse the pasta with warm water or it will stay sticky, cold water is essential to stop the starch from making everything gummy.
  • If you add the chicken too early, it will lose its crunch within minutes, always fold it in at the last possible moment.
  • Taste the ranch before mixing it with the pasta, it should be slightly overseasoned on its own because the pasta will dilute the flavor.
03 -
  • Press the panko onto the chicken with your palms after dipping it in egg, this helps the coating stick and creates an even crunch.
  • If your ranch tastes flat, add an extra squeeze of lemon and a pinch of salt, it will wake up all the other flavors instantly.
  • Let the pasta cool completely before adding the dressing or it will thin out and slide off instead of clinging to every piece.
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