Tuesday, June 18, 2013

Grilled Chicken Ranch Pasta Salad


1 lb grilled chicken breast, flavored with your favorite marinade (about 4 breasts)
9 oz Gluten Free Fusilli or your favorite pasta
1.5-2 tablespooon dry Ranch dressing mix
3 tablespoons Hellmann's mayonnaise
3 tablespoon skim milk
1.25 cup of frozen peas
2-3 carrots finely chopped
4-5 slices of Bacon, chopped


Marinate chicken breast in your favorite seasoning.  I like to use a Mesquite flavor by McCormick, it comes in a jar.

Grill chicken either inside or out. 

Bring a large pot of lightly salted water to a boil. Stir in Fusilli pasta and cook for 10 to 12 minutes or until al dente; drain. After about 5 minutes of cooking, add in frozen peas and chopped carrots.

Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth.  I prefer to use Penzey's Buttermilk Ranch Dressing mix.  There's no weird ingredients in there.

Once pasta is done, combine dressing, chicken and bacon in large bowl.  I like to serve immediately.

Feel free to add olives, tomatoes and green onions if you like.  My picky guys like it just like the recipe states.

You can cover and chill for an hour in the refrigerator if you'd like. Toss with additional milk or mayo if the salad seems a little dry.

I'll be adding photos this week!

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