Description
Chicken Club Pasta Salad is a vibrant, flavorful dish combining tender shredded chicken, smoky turkey bacon, crisp vegetables, and creamy plant-based cheese. Perfect for warm days, picnics, or quick lunches, this easy-to-prepare pasta salad captures the classic club sandwich flavors in a refreshing and satisfying bowl.
Ingredients
Scale
Protein
- 2 cooked chicken breasts, shredded
- 6 slices smoked turkey bacon, cooked crisp and chopped
Pasta
- 3 cups rotini pasta, cooked al dente and cooled
Vegetables
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 2 cups romaine lettuce, roughly chopped
Cheese
- 1/2 cup plant-based cream cheese style, cubed or crumbled
Dressing
- 1/3 cup natural mayonnaise
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon Dijon mustard (natural)
- Salt, to taste
- Black pepper, to taste
Garnish
- 2 tablespoons fresh parsley or chives, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely and prevent sticking.
- Prepare the chicken and bacon: Cook chicken breasts by poaching or grilling until fully cooked and tender. Shred into bite-sized pieces. In a separate pan, cook smoked turkey bacon until crisp; crumble or chop into small pieces.
- Chop the veggies and cheese: Halve the cherry tomatoes, dice the cucumber, and roughly chop the romaine lettuce. Cut plant-based cream cheese into small cubes or crumble gently.
- Make the dressing: In a small bowl, whisk together natural mayonnaise, apple cider vinegar (natural), Dijon mustard (natural), salt, and pepper until smooth and well combined.
- Combine everything: In a large bowl, gently toss the cooled pasta, shredded chicken, turkey bacon, vegetables, and plant-based cheese. Pour the dressing over and toss again to coat evenly.
- Chill and serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Garnish with freshly chopped herbs before serving for aroma and color.
Notes
- Use cold water to rinse pasta to prevent overcooking and keep pasta firm.
- Poach chicken evenly to ensure juicy, tender pieces.
- Add dressing gradually and toss gently to avoid sogginess.
- Chill the salad before serving to enhance flavor melding and refresh the palate.
- Fresh herbs brighten and lift the overall taste significantly.
- Store leftovers in an airtight container refrigerated up to 3 days.
- Freezing not recommended as texture and crispness degrade.
- Enjoy salad cold or at room temperature; reheating is not advised.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Boiling, Poaching, Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 45mg
Keywords: Chicken club pasta salad, summer salad, plant-based cheese salad, turkey bacon pasta salad, quick pasta salad, picnic salad, gluten free pasta salad
