BLT Chicken Pasta Salad

My neighbor brought this over last summer when I was recovering from surgery, and I legitimately ate the entire bowl in two days. There was something about the combination of smoky bacon and that tangy, creamy dressing that made even boring medication days feel like a picnic.

I made this for my dads birthday last month and watched my usually health-conscious brother go back for thirds. The secret is letting everything chill together for those 20 minutes, because suddenly it becomes this cohesive thing rather than just ingredients tossed in a bowl.

Ingredients

• Medium pasta shells: These little cups catch all that dressing in their curves, which is why they work better than spaghetti or long noodles here
• Cooked grilled chicken breast: I use leftover rotisserie chicken in a pinch, and honestly it might be even better
• Bacon cooked until crisp: The smokiness is the backbone here, so do not skip or substitute with anything weak
• Romaine lettuce: Iceberg gets too soggy, and mixed greens feel too delicate for this hearty situation
• Cherry tomatoes: They burst when you bite into them, creating these little pockets of juice throughout
• Light mayonnaise: Full mayo weighs everything down, but the light version still gives you that creaminess
• Greek yogurt: This adds tang and cuts through the richness while keeping everything velvety
• Lemon juice: Fresh is the only way to go here, as bottled stuff makes the whole thing taste off
• Dijon mustard: Just a tiny bit wakes up all the other flavors without making it taste like mustard
• Garlic powder: Fresh garlic can be too sharp and overwhelming, while powder mellows into everything beautifully

Instructions

Cook and cool the pasta:

Boil those shells until they are perfectly tender, then rinse them under cold water until they feel cool to the touch. Warm pasta wilts the lettuce immediately, and nobody wants a sad, wilted salad situation.

Whisk up the magic dressing:

Combine the mayonnaise, Greek yogurt, lemon juice, Dijon, garlic powder, salt, and pepper in a small bowl until you have something silky and smooth. Taste it now and adjust the seasoning because once it coats the pasta, the flavors get muted.

Build your salad foundation:

Dump the cooled pasta, grilled chicken, crumbled bacon, chopped romaine, halved tomatoes, and red onion into the largest bowl you own. Give everything a gentle toss to distribute the ingredients evenly before adding the dressing.

Bring it all together:

Pour that creamy dressing over the salad and use a large spoon to fold everything together until each piece is coated. The key is gentle folding, not aggressive mixing, or you will crush the tomatoes and shred the lettuce into confetti.

Let it rest or serve immediately:

You can absolutely eat this right now, but if you have 20 minutes, let it chill in the refrigerator first. The flavors marry and the pasta soaks up just enough dressing to become perfect.

Save

This has become my go-to for new parents and people recovering from life stuff because it feels substantial but not heavy. Last week my friend texted me at midnight saying she was standing in her kitchen eating it cold from the container, which I took as the highest compliment.

Make-Ahead Magic

I cook the bacon and chicken on Sunday, chop everything, and keep it in separate containers. Then it takes literally five minutes to throw together for lunch throughout the week, which has saved me from ordering takeout more times than I want to admit.

The Bacon Situation

After years of making this, I have learned that baking bacon in the oven gives you the most consistent crispy results without all the stovetop splatter mess. Plus you can cook an entire package at once and use the extra for breakfast the next day.

Serving Scale

This recipe doubles beautifully for potlucks, and I have yet to bring leftovers home. The pasta shells somehow taste even better after marinating in that dressing for a few hours, so do not be afraid to make it the night before.

• Use a really large bowl for tossing because everything needs room to move
• Chill your serving bowl for 10 minutes before adding the salad to keep it extra cold
• Have freshly ground black pepper ready for serving because it makes such a difference

Save

There is something deeply satisfying about a salad that feels like a hug while still tasting fresh and light. Hope this becomes your backup plan for days when cooking feels like too much but eating well matters.

Common Questions

→ Can I make this salad ahead of time?

Yes, this salad is excellent for meal prep. Prepare all components separately and store in the refrigerator. Add the lettuce just before serving to maintain its crispness, and toss with dressing when ready to eat.

→ What can I substitute for mayonnaise?

You can use Greek yogurt, sour cream, or a combination of both for a lighter version. Alternatively, try a vinaigrette made with olive oil and balsamic vinegar for a completely different flavor profile.

→ How do I keep the lettuce from getting soggy?

Store the lettuce separately from the dressed salad until you're ready to serve. If the salad sits for more than an hour, the lettuce will begin to wilt. For best results, add it just before eating or serving.

→ Can I use a different pasta shape?

Absolutely. While pasta shells work well for trapping dressing, you can use penne, fusilli, or farfalle. Just ensure even cooking and cooling before combining with other ingredients.

→ What are some good additions to this salad?

Diced avocado, shredded cheddar or mozzarella cheese, cucumber slices, bell peppers, or hard-boiled eggs all complement this salad beautifully. You can also experiment with fresh herbs like basil or parsley.

→ Is this salad suitable for meal prep lunches?

Yes, this is an ideal meal prep option. Store the pasta, chicken, bacon, and vegetables in separate containers with dressing on the side. Assemble and add fresh lettuce on the day you plan to eat it for maximum freshness.