EASIEST Creamy Chicken Bacon Ranch Pasta Salad – Good Anytime of the Year!

A creamy, crunchy pasta salad bursting with juicy chicken, crispy bacon, and fresh greens. Tossed in a rich ranch dressing, it’s perfect for picnics, potlucks, or an easy weeknight meal anytime of the year! What makes it special is the combination of smoky bacon and tangy ranch, coating every bite of tender pasta and chicken.

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Ingredients
(Makes 4–6 servings)
For the salad:
• Spiral pasta – 250 g | 9 oz | 2 cups (UK) | 2 ⅛ cups (US)
• Chicken breasts or tenderloins – 680 g | 1.5 lb | about 3 cups cooked, cubed
• Bacon – 8 strips | 100 g | 3.5 oz (diced and crisped)
• Romaine lettuce – 200 g | 7 oz | 6 cups (UK/US), shredded
• Cherry tomatoes – 150 g | 5 oz | 1 cup (UK/US), halved
• Sweetcorn (optional) – 75 g | 2.6 oz | ½ cup (UK/US)
• Red onion – ½ small | 50 g | ¼ cup finely diced
• Cheddar or Monterey Jack cheese – 100 g | 3.5 oz | 1 cup shredded
• Fresh parsley – 2 tbsp | 8 g | ¼ cup (UK/US), chopped
For the ranch dressing:
• Mayonnaise – 120 g | ½ cup (UK) | ½ cup + 1 tbsp (US)
• Sour cream or Greek yogurt – 120 g | ½ cup (UK/US)
• Buttermilk (or milk + 1 tsp lemon juice) – 60 ml | 4 tbsp | ¼ cup (UK/US)
• Garlic powder – 1 tsp | 3 g
• Onion powder – ½ tsp | 2 g
• Dried dill – ½ tsp | 1 g
• Dried parsley – ½ tsp | 1 g
• Salt – ½ tsp | 3 g
• Black pepper – ¼ tsp | 1 g
• Lemon juice – 1 tsp | 5 ml

#backyardchef #salad #ranchdressing #potluck #chicken #bacon

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There you go. How fabulous is that? That is our chicken bacon ranch pasta salad. Oh yeah. And there with just a little bit of parmesan. Hi everyone. Welcome to Backyard Chef. I’m Rick. Today a light one. Fantastic. Doesn’t have to be for summer. I like this any time of year. We are going to do chicken, bacon, pasta, ranch salad. Let’s get on with it. Come on. I’m using spiral pasta today. We got some boiling water in here. We’re going to go in here with some salt and we’re going to chuck this pasta in. Chuck it back on behind me. And we’re going to cook it for about 8 minutes. In about 8 minutes time, that’s coming out of there. We’re going to rinse it under cold water and just put it to one side. Okay, I’ve already started prepping. I’ve got tin sweet corn on. I’ve cubed up a little bit of cucumber which is going in at the end so we have some crunch. I’m using bacon bits. Now, you can use normal bacon and cut it all up, but I’m lucky enough to be able to buy bacon bits. I’ve got bacon bits there, and that’s what we’re using. Want a little bit of red onion. Again, this is just one of those dishes where you just chop it any old how and you just put it in. There’s nothing really complicated about this at all. And it is so delicious. Fantastic. Fantastic anytime. So, we got some red onion back in there. We’re using romaine lettuce today. Same sort of stuff you would chuck in a Caesar salad, right? Cherry tomatoes. We got a few here. The small ones you can leave. The big ones you can half or you can cut across like that. It depends what you fancy. Just do what you want. Job done. Bacon then. Bacon. We want Now these are bacon. You can see how terrible this is. This is bacon bits, but just rub your knife over it. Or if you’re using uh good bacon, just you’re going to have to cube it. Okay? Doesn’t have to be anything too complicated. We just want to cube it up for frying. We’re going to use the bacon fat. I’ve got a couple of chicken breasts here, and we don’t want the skin. Not for this one. Actually, you could just actually cook it with a skin on. It won’t make a difference. But we want to be having some cubed chicken. Just watch for bones if you’re using fresh like this. Let’s have that out of there. So, we want to cube it. You want to have a decent cube in your salad. So, it’s entirely up to you big or as small as you like. As usual, [Applause] it’s a steady one. Get a pan on. Chuck your beacon in there. And what we’ll do is we’ll use the beacon fat to cook the chicken. So, a little bit of color, a little bit of crispiness on here is not going to go a miss, is it? Come on. It’s bacon. When you’ve had about seven or eight minutes and your pasta is got just a little bit of uh chew left in it, drain it, rinse it with cold water, and let it stand. Bacon done out of there. [Applause] Now, what you’ve seriously got to do is hide this. This is worth just dibbling into straight away and we could just end up with a chicken salad in there. Chicken, little bit of salt, little bit of pepper. Nice little bit of color to come on there. Come on. Takes about 8 minutes. Once you’ve got a little bit of color, it’s flame off. Let that cool down. We’re going to make a ranch dressing. Okay. Ranch dressing in here. Mayonnaise, sour cream in here. Buttermilk. Now, if you can’t get buttermilk, you make it. It’s 1 cup of milk, 1 tbsp of apple cider vinegar or vinegar. Leave it stand 5 minutes or more and you have buttermilk. Give that a little mix in. So, we want some garlic powder and some onion powder in there. About a teaspoon of garlic powder. Little bit of onion powder. This is dill and parsley. A little bit of salt. Some black pepper. A whisk in. Want those powders to start to rehydrate in there. Look at that. Looks like a fabulous ranch dressing already. Beautiful. A little bit of lemon juice to freshen it up. Okay, we need to be putting this together. What a bowl. Want our pasta in there. Give it a little mix up. That’s loose enough. So basically onion, our corn, tomatoes in there with that bacon. Don’t pinch any in there. Our chicken. Let’s just give that a little turning in to start off with. Then we chuck our cheese in here. Doesn’t that look fabulous? Could have done with a bigger bowl, I reckon. Okay, grated cheese in there. Now, you could use Montterrey Jack, anything like that. This is cheddar. Want to chop some fresh parsley. That will do. In there. Stir through. Oh, yes, please. Now we’re talking. Roman lettuce. We’re doing no more than just slicing it across. We want about inch pieces or something like that in there. Give it a mix in there. Our dressing. And that is it. That is a fantastic salad right there. Got some cucumber. I’m going to chuck it in now. Or you can chuck it in just before serving if you want. If you want to keep it really crunchy because it is going to start to soften slightly in here. But I’m not bothered about that. There you go. Look at that. Okay, that goes in the fridge. We put that in the fridge for half an hour and then we serve it up. Let’s be serving it up. Come on. [Applause] And there. A little bit of green onion. [Applause] There you go. How fabulous is that? That is our chicken bacon ranch pasta salad. Oh yeah. On there with just a little bit of Parmesan. There you go. That is a bit special. Oh, our chicken. Oh, yeah. Come on. In there for some pasta. It’s sensational. Well, there you go. Healthy one for the channel. All those flavors in there. Our chicken. We can taste our ranch dressing. We got that smoky bacon coming through there. And that little bit of palmo we’ve just chucked over the top. Oh. So, there you go. That’s a cracking little meal. Easy to come together. Superb. Eating anytime. You know, if you like what we’re doing, share with your friends. Tell them how easy it is to make this chicken bacon ranch pasta salad. Oh, go a thoughtful there. And if you do like what we’re doing, big thumbs up, subscribe to the channel, ring that bell. Catch you in the next video.