Looking for a satisfying salad that’s packed with gorgeous flavours, lots of texture and tons of nutrients? This chicken and bacon pasta salad recipe is super filling and is perfect for summer lunches.
I love a salad, but I’m not very good at them.
I tend to add tons of cheese and dressing, sometimes even chicken nuggets, always pasta or potatoes, and often a side of bread and butter. And then a cake.
But this chicken and bacon pasta salad is a bit different. Chicken, bacon and pasta mean that it’s filled with flavour and texture and tossing it all in a creamy homemade dressing (that’s incredibly easy to make) means that it’s still a little decadent and exceptionally satisfying.
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It’s a salad that leaves you feeling as though you are full, not like you need a sandwich halfway through the afternoon.
Is this a Warm Chicken and Bacon Pasta Salad?
Personally, I serve this salad cold, leaving the chicken and bacon to cool, and running the pasta under a cold tap to stop it from sticking together.
I often toss it all together in advance and then keep it in the fridge until lunchtime. So it’s always cold.
Ingredients for Chicken and Bacon Pasta Salad
One great thing about salad recipes is that you can change things up, using different lettuce, veggies and in this case, pasta, to suit your tastes, but also what you’ve got in your cupboard. I love this chicken and bacon pasta salad recipe, but by all means, just use it as a base and make some changes!
I use:
Farfalle Pasta – Bows, because they are cute, and the shape means that they carry the dressing well. Farfalle is also great for lunch boxes because it’s fairly flat, you can get more in!
Cooking Spray
Chicken Breasts
Salt and Pepper – To season the chicken.
Smokey Bacon – Unsmoked is fine too, I just prefer smoked personally.
Lettuce – I go for a basic iceberg or cos. Something with a nice crunch.
Cherry Tomatoes – Big, or plum tomatoes are great too. Use what you’ve got.
Spring Onions
Chicken Pasta Salad Dressing
I love an easy fruity salad dressing. My mango dressing is one of my favourites, but I also like a creamy orange dressing, and this really basic mix with a bit of lemon juice. When I make the salad dressing for my chicken and bacon pasta salad recipe I use:
Mayo
Greek Yoghurt – full-fat yoghurt and mayo are best.
Salt and Pepper
Lemon Juice – Fresh is great, but use bottled if you don’t have a lemon to hand.
What Pasta Should You Use?
I use farfalle, it’s cute and flat, making it ideal for sticking to dressing, getting on a fork with other bits, and packing in a lunch box.
But you can use anything really.
Can You Use Smokey Bacon?
I always use smokey bacon! I love it!
You can use unsmoked too though.
Can You Add Extra Veggies?
Yes, of course.
Add cucumber, peppers, red onion, and anything else you fancy!
Can You Use Store-Bought Sauce?
If you don’t want to make the dressing, or already have a dressing that you enjoy, by all means, use it!
I do think creamy dressings work best with a chicken bacon pasta salad, and something like ranch dressing would be ideal – a ranch pasta salad is delicious!
Can You Use Leftover Roast Chicken?
Yes, leftover roast chicken is great in pasta salad recipes.
Pasta salad chicken just needs to be cold, and sliced, diced or shredded.
Disclaimer: While I aim to be as accurate as possible, any advice in this post, including but not limited to, cooking times, quantities, nutritional information and storage and freezing guidance is based on my own experience. Please use your own skills, knowledge and judgement, and get up to date food safety information.
How to Make Cold Chicken and Bacon Pasta Salad – Step-by-Step
Salad, in my option, should always be easy. It’s a quick lunch, like a sandwich. It shouldn’t take lots of time or effort!
You can get the full quantities and instructions in the recipe card at the bottom of this post too.
Step One
Season your chicken with a bit of salt and pepper and cook.
I bake mine in the oven so that I can get other stuff done while it’s cooking. Read the packet for cooking times and temperatures, but generally medium breasts take about 20 minutes at 180-200 degrees C (fan-assisted).
You might prefer to cook yours in a pan or even the air fryer (I don’t have one. I’m so behind the trends!)
However you cook your chicken, remove it from the pan when it’s done, leave it to cool, slice it into thin strips, and leave it sto one side.
Step Two
Cook the pasta to packet instructions, drain, rinse in cold water and leave to one side.
Again, you can do this while your chicken is cooking, and while you are preparing the rest of the salad.
Step Three
Chop the bacon into 1-2cm pieces and fry in a little cooking spray over a medium heat.
You can also grill or bake.
I like my bacon nice and crisp, but this is preference.
When it’s done, remove it from the pan and leave it to cool. If it’s very oily, you can give it a little pat with a bit of kitchen roll. I don’t tend to.
Step Four
Shred the lettuce, chop the tomatoes, and slice the onions.
Place in a large mixing bowl.
Step Five
In a small bowl or jug mix the ingredients for the dressing, stir well and taste. Add more lemon, yoghurt or salt and pepper to taste.
Step Six
Add the prepared chicken, bacon, and pasta to the mixing bowl, and stir everything together.
Step Seven
Pour in the dressing and toss together thoroughly. I find this easier to do with a pair of kitchen tongues.
Step Eight
Divide into two bowls and serve.
Can You Make Chicken Club Pasta Salad in Advance?
Yes, I often make it in the morning and keep it in the fridge until I’m ready. I actually think that it’s best left for a while, for all the flavours to develop.
It’s ideal to take to work in a Tupperware box for lunch.
What to Serve with Pasta Salad
I don’t usually serve my chicken and bacon salad with anything. You could add things like corn, garlic bread or coleslaw, but it’s really filling on its own.
Other Salad Recipes for Summer
If you love a very unhealthy summer salad as much as I do, you might also enjoy:
- Chicken and Halloumi Salad
- Beetroot and Halloumi Salad
- Kani Salad
- Chorizo and Potato Salad
- Creamy Orange Dressing
- Halloumi and Couscous Salad
Chicken and Bacon Pasta Salad
Ingredients
- Cooking Spray
- 120 g Farfalle Pasta (Cooked to packet instructions, drained, rinsed in cold water and left to one side)
- 2 Large Chicken Breasts
- Salt and pepper
- 4 Rashers Smokey Bacon (Chopped)
- 1 Iceberg or Cos Lettuce (Shredded)
- 100 g Cherry Tomatoes (Chopped in half)
- 3 Spring Onions (Finely sliced)
For the Dressing:
- 2 Tablespoons Mayo
- 2 Tablespoons Greek Yoghurt
- Pinch Salt and pepper
- 1-2 Tablespoons Lemon Juice
Instructions
- Season the chicken breasts with a little salt and pepper, and either bake or fry to packet instructions, until the middle is cooked through and piping hot.
- When cooked, leave to cool, slice into thin strips and leave to one side.
- Fry or grill the bacon to your preference (I like mine crispy), remove it from the pan, and leave it to cool, patting off any excess oil.
- Place the shredded lettuce, chopped tomatoes and spring onions in a large mixing bowl and mix.
- In a small bowl or jug mix the mayo, yoghurt, salt and pepper and lemon juice.
- Stir well, and taste, adding more lemon if desired.
- Add the cooled chicken, bacon and pasta to the salad, and mix.
- Pour in the dressing and toss together thoroughly.
- Divide into two bowls to serve.
Notes
- Save leftovers in the fridge for the next day.
- Use different pasta if you prefer.
- Read the post above for more tips and advice.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
