Chicken Bacon Ranch Pasta Salad:



Recipe and pictures courtesy of Carol Riggs Walz 




Ingredients: 

12-ounce pack Spiral pasta (I used Wacky Pack Veggie Spiral Pack)
3 chicken breast, chopped
1 1/2 cups shredded cheddar cheese
1 chopped tomato, or a handful of cherry tomatoes chopped in half
12 pieces bacon, cooked hard and crumbled
1 zucchini shredded

1 scallion finely chopped for garnish
COPYCAT RANCH DRESSING INGREDIENTS:

I doubled this and used at least 2 3/4 cups

1 pack Ranch Dressing (the original recipe called for 1 teaspoon dry Ranch dressing Buttermilk Recipe)
1 cup Mayonnaise
1/2 cup buttermilk
1/4 teaspoon black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder

Here’s what you do:
COPYCAT OUTBACK RANCH DRESSING:

Mix together the mayonnaise, buttermilk, Ranch dressing pack, pepper, paprika, and garlic powder.
Refrigerate


CHICKEN BACON RANCH PASTA:

Season chicken with salt and pepper and bake for 30 minutes in the oven 350 degrees.
Cut the chicken breast up into bite sizes,
Cook the pasta according to the package directions.
In a large bowl, combine the chopped chicken, cooked and drained pasta, ranch dressing, shredded cheese, chopped tomatoes, zucchini, and 8 pieces of bacon cooked hard and crumbled, reserve the last 4 to crumble on top

Mix well and serve or refrigerate.

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