Description: This Chicken Club Pasta Salad combines all the beloved flavors of a classic club sandwich into a refreshing, hearty, and easy-to-make salad. Perfectly seasoned grilled chicken breast pieces are tossed with al dente rotini pasta, crispy bacon bits, sweet and juicy cherry tomatoes, fresh avocado cubes, and a bright touch of green bell pepper (or celery, as seen in the original). The entire mixture is then enveloped in a creamy, tangy, and slightly smoky club-style dressing, creating a vibrant medley of textures and tastes. Perfect for potlucks, light dinners, or meal prep, this salad is a crowd-pleaser that can be enjoyed warm or cold.
Full Recipe:
Ingredients:
For the Salad:
12 oz rotini pasta (or preferred shape)
2 cups grilled chicken breast, cubed (about 1.5 lbs)
1 cup cherry tomatoes, halved (approximately 1 pint)
1 medium green bell pepper, diced (or 2-3 celery stalks)
1 large ripe avocado, cubed
8-10 slices bacon, cooked until crispy and crumbled
1/2 cup fresh cilantro or parsley, finely chopped (optional, for garnish)
1 teaspoon olive oil for cooking the chicken (optional)
Salt and pepper, to taste (for the chicken)
For the Creamy Club Dressing:
3/4 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons honey or maple syrup
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon smoked paprika (optional, for a hint of smoke)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Instructions:
Cook the Pasta: Cook the rotini pasta in a large pot of salted boiling water according to the package directions until al dente. Drain, rinse under cold water to stop the cooking process, and drizzle with a touch of olive oil to prevent sticking. Let cool to room temperature or chill slightly in the refrigerator.
Prepare the Chicken: If using raw chicken, season it with salt and pepper. Grill or sauté the chicken breasts in a small amount of olive oil over medium heat until fully cooked. Let it rest for 10 minutes before cubing into bite-sized pieces.
Prepare the Salad Components:
Cook the bacon slices until crispy, drain on a paper towel, and crumble.
Wash and halve the cherry tomatoes.
Wash, core, and dice the green bell pepper (or slice the celery).
Dice the avocado just before assembling to prevent browning.
Chop the fresh herbs, if using.
Mix the Dressing: In a small bowl or jar, whisk together all the dressing ingredients: mayonnaise, sour cream, Dijon mustard, honey, apple cider vinegar, smoked paprika (if using), garlic powder, and onion powder. Season with salt and pepper to taste. Ensure it's smooth and creamy.
Assemble the Salad: In a large bowl (like the beautiful wooden bowl in the image), combine the cooked and cooled pasta, cubed chicken, cherry tomatoes, diced pepper (or celery), and crumbled bacon.
Add the Dressing: Drizzle the creamy club dressing over the salad ingredients. Gently toss to combine until everything is evenly coated. Chef's Note: Add the avocado cubes last and fold gently to prevent them from mashing.
Chill and Serve: For the best flavor, cover and refrigerate the salad for at least 30-60 minutes before serving. This allows the flavors to meld and the salad to cool properly. Before serving, give it a quick toss and garnish with fresh herbs if desired. Enjoy!
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