Pin My neighbor showed up at my door one Saturday holding a giant bowl of this pasta salad, still cold from her fridge. She was heading to a baby shower and needed my honest opinion before she left. One bite and I was hooked on the way the crispy chicken stayed crunchy against the creamy ranch and cool pasta. I made her late to that shower because I wouldn't let her leave until she walked me through every step.
I brought this to a potluck once and watched three people go back for seconds before the main course even came out. Someone asked if I'd catered it. The secret was just making sure every bite had a little bit of everything, the sweet pop of peas, the crunch of bell pepper, the herby tang of that ranch. It became my go to whenever I needed to feed a crowd without spending all day in the kitchen.
Ingredients
- Short pasta (rotini or penne): The spirals or tubes catch the dressing beautifully, and rotini holds up better than delicate shapes when you toss everything together.
- Frozen peas: Thaw them under warm water for a minute so they're tender but still bright green and sweet.
- Red bell pepper: Adds a crisp, sweet crunch and a splash of color that makes the whole bowl look alive.
- Green onions: The mild bite balances the richness of the ranch without overpowering the other flavors.
- Boneless, skinless chicken breasts: Slice them thin and even so they cook at the same rate and stay juicy inside the crispy coating.
- All purpose flour: The first layer that helps the egg stick and creates that initial seal for crunch.
- Eggs: Beat them well with a fork so the chicken gets an even coat without clumps.
- Panko breadcrumbs: These stay crispier than regular breadcrumbs because of their airy texture, and they fry up golden and light.
- Garlic powder and paprika: Season the coating itself so every bite of chicken tastes savory and slightly smoky.
- Vegetable oil: Use enough to come halfway up the chicken pieces so they fry evenly without soaking up too much oil.
- Mayonnaise and sour cream: The creamy base of the ranch that coats every piece of pasta without being too heavy.
- Buttermilk: Thins the dressing just enough and adds that classic tangy ranch flavor you can't fake.
- Fresh dill and parsley: Chop them fine and add them last so their bright green flavor doesn't get lost.
- Lemon juice: Just a teaspoon wakes up the whole dressing and keeps it from tasting flat.
Instructions
- Cook the pasta:
- Boil it in well salted water until just al dente, then drain and rinse under cold water to stop the cooking. This keeps it from turning mushy when you toss it with the dressing later.
- Prep the chicken:
- Cut the breasts into bite sized pieces, about an inch each, so they cook quickly and stay tender. Pat them dry with a paper towel so the breading sticks better.
- Set up your breading station:
- Line up three shallow bowls with flour, beaten eggs, and the panko mixture seasoned with garlic powder, paprika, salt, and pepper. This assembly line makes coating the chicken fast and keeps your hands from getting too messy.
- Bread the chicken:
- Dredge each piece in flour, shake off the excess, dip in egg, then press into the panko until fully coated. Let them sit on a plate for a minute so the coating sets.
- Fry the chicken:
- Heat about half an inch of oil in a skillet over medium high heat until it shimmers, then fry the chicken in batches for 3 to 4 minutes per side until golden and cooked through. Don't crowd the pan or the temperature will drop and they'll get soggy instead of crispy.
- Make the ranch dressing:
- Whisk together mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice until smooth and pourable. Taste it and adjust the salt or lemon if needed.
- Toss the salad:
- In a large bowl, combine the cooled pasta, peas, diced bell pepper, and sliced green onions with the ranch dressing. Toss gently until everything is evenly coated.
- Add the chicken:
- Fold in the crispy chicken pieces just before serving so they stay crunchy. If you're making this ahead, keep the chicken separate and add it at the last minute.
- Serve:
- Eat it right away for maximum crunch, or chill it for 30 minutes if you prefer a cold pasta salad. Both ways are delicious.
Pin One summer evening I made this for a backyard dinner and served it in a big wooden bowl with tongs. People kept circling back to it, even after the burgers and corn came off the grill. Someone said it tasted like the kind of food that makes you want to stay at the table a little longer. That's when I realized this wasn't just a salad, it was the thing everyone remembered.
Make It Your Own
If you want extra crunch, toss in some chopped celery or crumbled bacon right before serving. I've also swapped the chicken for rotisserie chicken when I'm in a hurry, just shred it and skip the breading steps entirely. You can use store bought ranch if you're short on time, but the homemade version really does taste brighter and fresher. Fresh herbs make a difference, but dried dill and parsley work fine if that's what you have on hand.
Serving Suggestions
This works beautifully as a main dish for lunch or a light dinner, or you can serve smaller portions as a side at a barbecue. It travels well in a cooler for picnics and potlucks, just remember to keep the chicken separate until you're ready to serve. I like to bring a little container of extra ranch dressing on the side in case anyone wants more. It pairs perfectly with iced tea, lemonade, or a crisp white wine if you're feeling fancy.
Storage and Leftovers
Store any leftovers in an airtight container in the fridge for up to two days, but keep the chicken separate if you want it to stay crispy. The dressed pasta and vegetables will keep for three days and actually taste better the next day once the flavors meld. If the dressing gets too thick, stir in a splash of buttermilk or water to bring it back to life.
- Reheat the chicken in a hot oven for a few minutes to crisp it back up.
- Let the salad sit at room temperature for 10 minutes before serving if it's been chilled.
- Add a handful of fresh greens like arugula or spinach to leftovers for a quick twist.
Pin This is the kind of recipe that looks impressive but feels easy once you've made it once. You'll find yourself coming back to it whenever you need something reliable, delicious, and a little bit special.
Recipe FAQ
- → How do I keep the chicken crispy when mixing with the salad?
Fold the crispy chicken pieces in gently just before serving. This prevents the hot chicken from absorbing excess moisture from the dressing and losing its crunch.
- → Can I prepare this salad ahead of time?
Yes, you can prepare all components separately and store them in the refrigerator. Combine the pasta, vegetables, and dressing up to 2 hours ahead. Add the chicken immediately before serving to maintain its texture.
- → What's the best pasta shape for this dish?
Rotini or penne work best because their ridged and tubular shapes hold the creamy dressing well. You can also use farfalle or fusilli for added texture variety.
- → How can I make this salad without frying the chicken?
Substitute with rotisserie chicken, which saves time and effort. Simply shred or chop it into bite-sized pieces and skip the breading and frying steps entirely.
- → What storage tips do you recommend?
Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain the chicken's crispness and prevent the pasta from becoming soggy.
- → How can I add more flavor to the ranch dressing?
Increase the fresh herbs like dill and parsley for brightness, or add crispy bacon bits, caramelized onions, and crumbled blue cheese for deeper, richer flavors.