Crispy Chicken Ranch Pasta Salad (Printable Version)

Tender pasta, crispy chicken bites, and fresh vegetables tossed in creamy ranch dressing. Ideal for gatherings and weekday meals.

# 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 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

# Method Steps:

01 - Cook pasta in salted boiling water according to package instructions. Drain, rinse with cold water, and set aside.
02 - While pasta cooks, slice chicken breasts into bite-sized pieces.
03 - Place flour in one bowl, beaten eggs in a second bowl, and mix panko, garlic powder, paprika, salt, and pepper in a third bowl.
04 - Dredge chicken pieces in flour, dip in egg, then coat in the panko mixture.
05 - Heat oil in a skillet over medium-high heat. Fry chicken pieces in batches for 3 to 4 minutes per side or until golden and cooked through. Drain on paper towels.
06 - In a large bowl, whisk together all ranch dressing ingredients until smooth.
07 - Add cooked pasta, peas, bell pepper, and green onions to the bowl with dressing. Toss to coat evenly.
08 - Gently fold in the crispy chicken just before serving to maintain crunch.
09 - Serve immediately, or chill for 30 minutes for a cold salad.

# Expert Advice:

01 -
  • The crispy chicken stays surprisingly crunchy even when tossed with creamy dressing, giving you texture in every bite.
  • It works as a full meal or a side dish, and tastes even better after sitting for a few hours when the flavors meld together.
  • You can make it ahead and keep the chicken separate until the last minute, which means less stress when guests arrive.
  • The homemade ranch dressing is tangy and fresh, nothing like the bottled stuff, and takes just two minutes to whisk together.
02 -
  • Don't skip rinsing the pasta with cold water after draining, or it will keep cooking and turn mushy by the time you serve it.
  • Let the oil get hot enough before adding the chicken, a piece of panko should sizzle immediately when dropped in, or the breading will absorb oil and taste greasy.
  • If your ranch dressing looks too thick, thin it out with a tablespoon of buttermilk or water at a time until it coats a spoon nicely.
  • Keep the fried chicken on a wire rack instead of paper towels if you have one, it stays crispier because air circulates underneath.
03 -
  • Use a thermometer to check that your oil stays around 350°F (175°C) for perfectly golden chicken that's cooked through but not greasy.
  • Make a double batch of the ranch dressing and keep the extra in a jar in the fridge, it lasts a week and tastes better than anything you can buy.
  • If you're making this ahead for a party, toss the pasta with just half the dressing first, then add the rest right before serving so it doesn't dry out.
  • Season every layer, a pinch of salt in the pasta water, in the breading, and in the dressing makes a huge difference in the final flavor.
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