Crispy Chicken Ranch Pasta Salad (Printable)

Tender pasta with crispy chicken, sweet peas, and creamy ranch dressing. A refreshing dish perfect for picnics and potlucks.

# What You Need:

→ 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 - 1/2 cup all-purpose flour
07 - 2 large eggs
08 - 1 cup panko breadcrumbs
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon paprika
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - Vegetable oil for frying

→ Ranch Dressing

14 - 1/2 cup mayonnaise
15 - 1/4 cup sour cream
16 - 1/4 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 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
23 - 1 teaspoon lemon juice

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add short pasta and cook according to package instructions. Drain thoroughly, rinse with cold water, and set aside.
02 - While pasta cooks, slice boneless, skinless chicken breasts into bite-sized pieces.
03 - Set up three shallow bowls: place all-purpose flour in the first bowl, beaten eggs in the second bowl, and combine panko breadcrumbs with garlic powder, paprika, salt, and pepper in the third bowl.
04 - Coat each chicken piece in flour, dip into beaten egg, then thoroughly coat in the panko mixture, pressing gently to adhere.
05 - Heat vegetable oil in a skillet over medium-high heat. Fry chicken pieces in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
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.
07 - Add cooked pasta, thawed peas, diced bell pepper, and sliced green onions to the bowl containing ranch dressing. Toss ingredients to coat evenly with dressing.
08 - Gently fold crispy chicken pieces into the salad just before serving to maintain their crunchiness.
09 - Serve immediately for optimal texture, or refrigerate for 30 minutes for a chilled salad option.

# Expert Tips:

01 -
  • The contrast between warm crispy chicken and cool tangy dressing hits every single craving at once
  • It travels beautifully and actually gets better as the flavors meld, making it perfect for meal prep
02 -
  • The chicken loses its signature crunch if it sits in the dressing too long, so add it right before serving or pack it separately
  • Overcrowding the pan while frying drops the oil temperature and makes the coating soggy instead of crisp
03 -
  • Pat your chicken pieces completely dry before breading or the coating will slide right off in the oil
  • Let the fried chicken rest on a wire rack instead of paper towels to keep the bottom from getting soggy
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