BLT Chicken Pasta Salad (Printable)

Smoky bacon, juicy tomatoes, crisp lettuce, and grilled chicken tossed with pasta in a creamy mayo dressing.

# Components:

→ Pasta & Proteins

01 - 8 oz medium pasta shells
02 - 2 cups cooked grilled chicken breast, diced
03 - 6 slices bacon, cooked until crisp and crumbled

→ Vegetables

04 - 1.5 cups romaine lettuce, chopped
05 - 1 cup cherry tomatoes, halved
06 - 0.5 cup red onion, finely diced

→ Dressing

07 - 0.33 cup light mayonnaise
08 - 2 tablespoons plain Greek yogurt
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Dijon mustard
11 - 0.5 teaspoon garlic powder
12 - Salt and black pepper to taste

# Directions:

01 - Cook pasta shells according to package directions. Drain thoroughly and rinse under cold running water until completely cooled.
02 - In a small mixing bowl, whisk together light mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth and well combined.
03 - In a large mixing bowl, combine cooled pasta, grilled chicken, crumbled bacon, chopped lettuce, halved cherry tomatoes, and diced red onion.
04 - Pour prepared dressing over salad ingredients and gently toss until all components are evenly coated with dressing.
05 - Serve immediately or refrigerate for 20 minutes to allow flavors to fully develop and meld together.

# Expert Advice:

01 -
  • It tastes like your favorite BLT sandwich but in a fork friendly, more satisfying form.
  • The creamy dressing is light enough that you dont feel weighed down, even after a generous serving.
  • You can prep it ahead and it actually tastes better after the flavors have had time to hang out together in the fridge.
  • Its flexible, let you swap in turkey bacon, add avocado, or toss in whatever vegetables you have on hand.
02 -
  • Always rinse your pasta under cold water after draining or the residual heat will wilt the lettuce and turn the salad warm and sad.
  • Dont skip the Greek yogurt, it adds tang and creaminess while cutting the richness of the mayo, making the dressing taste fresher and lighter.
  • If you add the lettuce too early and refrigerate it overnight, it will wilt and lose its crunch, so toss it in right before serving for the best texture.
03 -
  • Season your pasta water generously with salt, it should taste like the sea, because this is your only chance to season the pasta itself.
  • Let your bacon cool completely before crumbling it so it stays crispy and doesnt make the salad greasy or soggy.
  • Taste the salad after tossing and dont be afraid to add an extra pinch of salt, a crack of pepper, or a squeeze of lemon, small adjustments make a big difference.
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