Ranch-Style Chicken and Pasta Salad Recipe
This salad is a typically American combination: pasta, juicy chicken, crunchy vegetables, and a creamy dressing inspired by ranch sauce. In the US, salads like this often appear at house parties and barbecues because you can make them ahead and serve them straight from the fridge. The flavors are a bit like a mix of pasta salad and chicken salad, but with a distinct herbal note.
It combines the comfort of classic American pasta and chicken salads with a fresh, herb-forward ranch-style dressing, making it ideal for potlucks, barbecues, and make-ahead meals.
Chef's tips
Make sure the pasta and chicken are completely cooled before mixing with the dressing so the sauce doesn’t separate and the vegetables stay crunchy. If you plan to transport the salad, keep the dressing separate and mix everything just before serving.
How to serve
Serve in a large bowl or on a platter, topped with extra chopped chives or dill. It pairs well with grilled corn on the cob, simple green salads, or as part of a buffet with other cold dishes.
Ingredients
- chicken breast boneless, skinless - 350 g
- pasta short, e.g. fusilli or farfalle - 250 g
- red bell pepper medium - 1 piece
- fresh cucumber large, greenhouse - 0.5 piece
- canned corn drained - 150 g
- chives chopped - 3 tablespoon
- Greek yogurt thick - 150 g
- mayonnaise - 80 g
- garlic finely grated or pressed - 1 clove
- lemon juice freshly squeezed - 1.5 tablespoon
- dill finely chopped, fresh or frozen - 1 tablespoon
- flat-leaf parsley finely chopped - 1 tablespoon
- dried garlic optional, for a stronger ranch flavor - 0.5 teaspoon
- vegetable oil for frying the chicken - 1 tablespoon
- salt for seasoning the chicken, pasta, and dressing; amount to taste - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoon
Preparation
- Cook the pasta in plenty of salted water according to the package instructions until tender but still firm to the bite. Drain, briefly rinse with cold water to stop the cooking, and set aside to cool completely.
- Pat the chicken breast dry with paper towels, slice it lengthwise into thinner cutlets, and sprinkle both sides with a pinch of salt and pepper.
- Heat the oil in a pan over medium heat. Add the chicken pieces and fry for about 4–5 minutes on each side, until golden and no longer pink in the thickest part. Remove from the pan and let cool for a few minutes, then cut into cubes or thin strips.
- Wash the pepper, remove the core and seeds, and dice finely. Peel the cucumber if the skin is tough, cut it in half lengthwise, scoop out the soft seedy center with a teaspoon, and dice. Drain the corn well.
- In a large bowl, combine the Greek yogurt, mayonnaise, lemon juice, pressed garlic, dill, parsley, dried garlic (if using), 1/2 teaspoon salt, and pepper. Stir with a spoon until you get a smooth, creamy dressing.
- Add the cooled pasta, chopped chicken, pepper, cucumber, corn, and chives to the bowl with the dressing. Gently but thoroughly mix so the dressing coats all the ingredients.
- Taste the salad and adjust the seasoning with more salt, pepper, or a little lemon juice if needed. If the dressing seems too thick, add 1–2 tablespoons of cold water or milk.
- Refrigerate the salad for at least 20–30 minutes so the flavors meld and the dressing thickens slightly. Serve chilled.
Storage
Store the salad in an airtight container in the fridge and eat within 1–2 days. If it thickens too much, loosen it with a spoonful of yogurt, mayonnaise, or a little milk before serving.
This salad is inspired by American backyard gatherings, where big bowls of creamy pasta salads are a must. The homemade ranch-style dressing gives it a fresher, lighter taste than store-bought versions.
