Cool Ranch Chicken Pasta Salad

Cool Ranch Chicken Pasta Salad
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from the kitchen of The Family’s Sarah Hannula

WARNING: I am not The Recipe Lady…I kind of just throw things together until it looks AND tastes yummy! I tried to put measurements in this recipe for you though 😊
  • CourseSalads
Cool Ranch Chicken Pasta Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of The Family’s Sarah Hannula

WARNING: I am not The Recipe Lady…I kind of just throw things together until it looks AND tastes yummy! I tried to put measurements in this recipe for you though 😊
  • CourseSalads
Ingredients
  • 1/3 head of cauliflower-washed and broken into bite size pieces
  • 2 large cucumbers-peeled and seeded, cut into bite size pieces
  • 1 Packet of Hidden Valley Seasoning and Dressing Mix
  • 3 Tblsp. Extra Virgin Olive Oil
  • 2 boneless/skinless chicken breasts-cooked with salt & pepper to taste
  • ½ lb. bacon, regular or thick-cooked, cooled and crumbled (about 8 slices)
  • 16 oz. package multi-colored Rotini noodles-cook until tender (be careful not to overcook), drain, rinse under cold water and then set aside to drain completely
  • 1 regular size bottle of your favorite ranch dressing
  • 1-2 Tbls. of Caribbean Jerk seasoning-add slowly and to taste
Instructions
  1. ♦ Cook chicken, noodles and bacon-set aside to cool.
    ♦ Clean and cut up veggies-mix together in a large bowl.
    ♦ Empty packet of seasoning over mixed veggies-add oil and toss to coat.
    ♦ Add cooled chicken and noodles-toss together adding ranch dressing to desired proportions. I usually use the entire bottle.
    ♦ Stir in bacon, saving a few crumbles to garnish.

    ♦ This recipe works great for almost any in-season veggies!
    ♦ Cherry tomatoes, broccoli, diced bell peppers, chopped carrots, make it pretty!
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