Description

This Chicken Pasta Salad stands out with its combination of juicy chicken, crispy bacon, and fresh vegetables, all tossed in a creamy dressing. It’s perfect for a quick lunch or a satisfying dinner, making it a must-try for anyone looking for a delightful and easy homemade meal.

Ingredients

Scale

1 pound fusilli pasta (453.6 grams)
1 teaspoon kosher salt
2 cups cubed cooked chicken (295 grams)
4 sliced bacon, diced and cooked until crisp
3 stalks celery, diced
1 red bell pepper, diced
1/2 small red onion, diced small
2 cups baby spinach (40 grams)
1 cup cherry tomatoes, cut in half (148 grams)
1 1/2 cups low-fat sour cream
1/2 cup low-fat mayonnaise
3 tablespoons balsamic vinegar
1 tablespoon dijon mustard
2 teaspoons granulated sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoon garlic powder
1/8 teaspoon black pepper

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Instructions

Bring a large pot of water to a roaring boil. Add the pasta and kosher salt. Cook according to the package instructions. Drain and rinse with cold water.
In a small bowl, whisk together the dressing ingredients. Taste and adjust seasonings if needed.
In a large bowl, combine the cooked pasta, chicken, bacon, celery, bell pepper, red onion, baby spinach, and cherry tomatoes.
Pour the dressing over the pasta and veggies, and stir to combine. Serve immediately or refrigerate for up to 48 hours.

Notes

You can use any type of cooked chicken for this salad, rotisserie chicken works great.
Feel free to add any other vegetables you enjoy or have on hand.
For a bit of tang, consider adding some chopped pickles or olives.

Nutrition

Serving Size: 1 serving
Calories: 335
Sugar: 3g
Sodium: 800mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 18g
Cholesterol: 55mg