Crispy Chicken Ranch Pasta Salad (Printable Version)

Pasta salad with crispy chicken, peas, and creamy ranch dressing. A refreshing, easy American dish perfect for any occasion.

# Ingredient List:

→ 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
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

# Directions:

01 - Bring a large pot of salted water to boil and cook pasta according to package instructions. Drain thoroughly, rinse with cold water, and set aside.
02 - While pasta cooks, slice chicken breasts into bite-sized pieces approximately ¾ inch thick.
03 - Arrange three shallow bowls: place flour in the first bowl, beaten eggs in the second, and combine panko breadcrumbs with garlic powder, paprika, salt, and pepper in the third.
04 - Working with one piece at a time, dredge chicken in flour, shake off excess, dip in beaten egg, then coat thoroughly in the panko mixture.
05 - Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry breaded chicken 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, fresh dill, fresh parsley, garlic powder, onion powder, salt, black pepper, and lemon juice until smooth and combined.
07 - Add cooked pasta, thawed peas, diced bell pepper, and sliced green onions to the bowl with ranch dressing. Toss gently to coat all ingredients evenly.
08 - Gently fold in fried chicken pieces just before serving to maintain the crispy texture.
09 - Transfer to serving dishes and serve immediately for warm salad, or refrigerate for 30 minutes for a chilled presentation.

# Expert Advice:

01 -
  • That moment when hot crispy chicken hits cool creamy pasta and creates the most incredible temperature contrast
  • You get all the satisfaction of fried chicken without committing to a full heavy meal
02 -
  • The chicken will lose its legendary crunch if you toss it in too early, so always add it as the very last step or serve it on top
  • Rinsing the pasta with cold water is non negotiable unless you want a gummy, clumpy disaster that has no business being called salad
03 -
  • Pat your chicken completely dry before cutting or the breading will slide right off in the oil and you will have a very sad breadless situation
  • Let your fried chicken rest on a wire rack instead of paper towels so the bottom stays crispy instead of getting soggy from trapped steam
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