Crispy Chicken Ranch Pasta Salad

My neighbor Sarah brought this over after I had my wisdom teeth out, and I ate it lukewarm standing over the kitchen counter at 2am. Something about that crunch against the soft pasta just worked. Now it's my go-to for every summer gathering, and people always ask for the recipe while still chewing their first bite.

Last summer I made this for my daughter's birthday picnic, and her friend Jake ate three helpings then asked if I could make it for his birthday too. There's something magical about how the cold peas and warm chicken play together. My mother-in-law still talks about the version I made for Memorial Day, though I think that was mostly because I doubled the garlic powder in the ranch.

Ingredients

• Short pasta: Rotini catches the dressing best, though penne works if that is what you have in the pantry
• Frozen peas: Thaw them completely and they add perfect sweetness without any mushiness
• Red bell pepper: Provides crunch and color that makes the whole bowl look restaurant-worthy
• Chicken breasts: Cutting them into bite-sized pieces before breading ensures even cooking and easier eating
• Panko breadcrumbs: Create that shatteringly crisp exterior that regular breadcrumbs cannot match
• Mayonnaise and sour cream: This combination creates the perfect creamy base for the dressing
• Buttermilk: Thins the dressing to the right consistency while adding tang
• Fresh dill and parsley: Worth the extra prep time for the way they brighten every bite

Instructions

Cook the pasta to perfection:

Boil salted water and cook pasta until just tender, then rinse immediately under cold water to stop cooking and prevent sticking

Prep the chicken pieces:

Slice breasts into uniform bite-sized chunks so they bread evenly and cook at the same rate

Set up your breading station:

Arrange three shallow bowls with flour, beaten eggs, and the panko mixture seasoned with garlic powder, paprika, salt, and pepper

Bread like a pro:

Dredge each piece in flour, dip thoroughly in egg, then press into panko until fully coated, shaking off excess between each step

Fry until golden:

Heat oil until shimmering and cook chicken in batches for 3-4 minutes per side until deep golden and cooked through, then drain on paper towels

Whisk up the magic:

Combine mayo, sour cream, buttermilk, fresh herbs, garlic and onion powder, salt, pepper, and lemon juice until silky smooth

Bring it all together:

Toss pasta, peas, bell pepper, and onions with the dressing until everything is coated

The final assembly:

Gently fold in the crispy chicken right before serving to preserve that perfect crunch

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This became our tradition for the first day of school after my youngest declared it the celebration meal. Now every September I stand over the same counter, breading chicken while they reminisce about summer. Food memory is powerful stuff.

Making It Ahead

Cook and dress the pasta up to 24 hours in advance, storing it in an airtight container in the refrigerator. The vegetables can be prepped and kept separate, then combined just before serving. The chicken is best fried the day of, but you can bread the pieces the night before and keep them layered between wax paper in the fridge.

Perfect Pairings

This pasta salad shines alongside grilled corn on the cob or a simple green salad with vinaigrette. For outdoor gatherings, serve with watermelon slices and lemon bars. The dish is substantial enough to stand alone as a main course, perhaps with some crusty bread for soaking up extra dressing.

Customization Ideas

Swap the peas for corn kernels or diced cucumber in peak summer. Try shredded cheddar or crumbled blue cheese if you want more intensity. The chicken can be spiced up with cayenne or smoked paprika in the breading.

• Add crispy bacon for a smoky twist that people cannot stop talking about
• Use Greek yogurt instead of sour cream for a tangier, lighter dressing
• Try grilled chicken strips instead of fried when you want something less heavy

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Hope this becomes your most-requested dish too. There is nothing quite like watching friends go back for thirds.

Recipe Questions & Answers

→ How do I keep the chicken crispy when mixing with the salad?

Fold the crispy chicken into the salad just before serving. This prevents the warm chicken from softening and absorbs moisture from the dressing, maintaining its crunch and texture.

→ Can I make this salad ahead of time?

Yes, you can prepare the pasta, vegetables, and dressing several hours ahead. Store them separately in the refrigerator. Fry the chicken just before serving and fold it in at the last moment for optimal crispiness.

→ What's a good substitute for rotini pasta?

Penne, fusilli, or farfalle work wonderfully as alternatives. Choose any short pasta shape that holds the dressing well. Avoid long pasta like spaghetti, which doesn't mix evenly throughout the salad.

→ How can I make a lighter version of this dish?

For a lighter option, bake the breaded chicken at 400°F for 15-20 minutes instead of frying. For the dressing, use Greek yogurt instead of mayonnaise and sour cream for added protein with less fat.

→ Can I use store-bought ranch dressing instead?

Absolutely. Store-bought ranch dressing saves time and works perfectly. However, homemade dressing offers fresher flavors and allows you to control the salt and ingredient quality.

→ What vegetables pair well with this salad?

Beyond the suggested peas and bell peppers, try adding diced cucumber, cherry tomatoes, diced celery, shredded carrots, or corn. These additions provide freshness and crunch while complementing the creamy ranch dressing.