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A close-up of a bowl filled with creamy Chicken Bacon Ranch Pasta Salad, topped with crumbled bacon, cherry tomatoes, and green onions.

Chicken Bacon Ranch Pasta Salad

This Chicken Bacon Ranch Pasta Salad delivers all the classic flavors of a ranch pasta salad with a protein-packed twist. Tender chicken, crispy turkey bacon, pasta, fresh vegetables, and a creamy Greek yogurt ranch dressing come together for a satisfying meal that works well for lunch, dinner, or weekly meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Lunch, Main Dish
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the salad
  • 8 ounces high protein pasta
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 slices turkey bacon, cooked and chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup shredded cheddar cheese
  • 2 green onions, sliced
For the ranch dressing
  • 1 cup plain nonfat Greek yogurt
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and rinse under cold water.
  2. Season the chicken with garlic powder, onion powder, salt, and black pepper.
  3. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F.
  4. Transfer the chicken to a cutting board and let rest for 5 minutes before dicing into bite-size pieces.
  5. In a small bowl, whisk together the Greek yogurt, milk, lemon juice, dill, parsley, garlic powder, onion powder, salt, and black pepper until smooth.
  6. In a large mixing bowl, combine the cooked pasta, chicken, turkey bacon, tomatoes, cucumber, cheddar cheese, and green onions.
  7. Pour the ranch dressing over the salad and toss until evenly coated.
  8. Refrigerate for at least 30 minutes before serving.

Notes

This pasta salad is ideal for meal prep and can be stored in an airtight container in the refrigerator for up to 4 days. Cook chicken to an internal temperature of 165°F as measured with a food thermometer for food safety.