Chicken Club Pasta Salad

I still remember the first time I brought my Chicken Club Pasta Salad to a neighborhood potluck – the bowl was scraped clean before I even got through the buffet line! That's when I knew this recipe was something special. It's got everything you love about a classic club sandwich – tender chicken, crispy bacon, fresh veggies – all tossed with pasta in a creamy, tangy dressing. What I love most is how easy it is to throw together. In less time than it takes to grill burgers, you've got a hearty salad that works just as well for weeknight dinners as it does for summer picnics. After making countless batches over the years (my family requests it constantly), I've perfected every bite.

Why You’ll Love This Chicken Club Pasta Salad

Trust me, this isn't your average pasta salad – it's the kind of dish people will ask you to bring to every potluck once they try it! Here's why it's a total win:

• Crazy easy to make: If you can boil pasta and chop veggies, you're already halfway there
• Packed with protein: Between the chicken and bacon, it keeps you full for hours
• Crowd-pleaser magic: The combo of flavors makes everyone go back for seconds
• Totally customizable: Swap in your favorite cheeses, veggies, or even swap chicken for turkey
• Meal prep superstar: Tastes even better the next day (if it lasts that long!)

Seriously, this salad checks all the boxes – delicious, satisfying, and no-fuss. What's not to love?

Ingredients for Chicken Club Pasta Salad

Here's what you'll need to make this flavor-packed pasta salad - I promise every ingredient pulls its weight! The beauty of this recipe is how flexible it is, so I'll note my favorite substitutions too.

• 8 ounces corkscrew pasta (rotini or fusilli work best - those little spirals hold all the dressing)
• ½ cup Italian-style dressing (my secret? Use the good stuff from the refrigerated section)
• ½ cup mayonnaise (full-fat for creaminess, but Greek yogurt works in a pinch)
• 2 cups cooked chicken, chopped (leftover rotisserie chicken is my weeknight hero)
• 6 slices bacon, cooked until crispy and crumbled (save some for garnish if you're fancy)
• 1 cup cherry tomatoes, halved (they stay juicier than diced big tomatoes)
• ½ cup shredded Muenster cheese (Monterey Jack or mild cheddar make great subs)
• ½ cup celery, diced small (for that perfect crunch)
• ½ cup green bell pepper, chopped (red works too for extra sweetness)
• 1 ripe avocado, diced (add this last to prevent browning)
• Salt and pepper to taste (I'm generous with both!)

See? Nothing too fancy - just good, fresh ingredients that come together beautifully. Now let's get mixing!

How to Make Chicken Club Pasta Salad

Okay, let's get to the fun part - bringing all these delicious ingredients together! I've made this salad so many times I could probably do it in my sleep, but I'll walk you through each step so yours turns out perfect on the first try. The key is keeping everything fresh and not over-mixing - we want those pretty ingredients to shine!

Step 1: Cook and Cool the Pasta

First, cook your pasta just 1 minute less than the package says - trust me, it keeps that perfect al dente bite after it cools. Drain it in a colander and immediately rinse under cold water to stop the cooking. Give it a good shake to remove excess water - soggy pasta is the enemy here! I sometimes spread it on a baking sheet to cool completely while I prep everything else.

Step 2: Mix Dressing and Combine Ingredients

In your biggest mixing bowl (I use my favorite vintage Pyrex), whisk together the Italian dressing and mayo until smooth. Now the fun begins! Add the cooled pasta, chicken, bacon, tomatoes, cheese, celery, and bell pepper. Gently toss with a big rubber spatula - don't be rough or your pretty ingredients will get smashed. Lastly, fold in the avocado right before chilling so it stays that gorgeous green color.

Step 3: Chill and Serve

Cover and pop it in the fridge for at least 30 minutes - this lets all those flavors get to know each other. I know it's hard to wait, but it's worth it! Give it one last gentle toss before serving to redistribute the dressing. That's it - you've just made the most irresistible pasta salad around!

Tips for Perfect Chicken Club Pasta Salad

After making this salad more times than I can count, I've picked up some tricks that take it from good to "oh-my-gosh-can-I-get-the-recipe" amazing:

• Timing is everything: Add the avocado right before serving to keep it fresh and green (nobody wants brown mushy bits!)
• Keep it crispy: Reserve a handful of bacon to sprinkle on top for that perfect crunch in every bite
• Dressing control: Start with less dressing - you can always add more if needed (soggy pasta salad is sad pasta salad)
• Temperature matters: Let the salad sit at room temp for 10 minutes before serving - chilled flavors don't sing as loud
• The squeeze test: If using rotisserie chicken, give it a gentle squeeze over the sink to remove excess juices first

Follow these simple tips and your Chicken Club Pasta Salad will be the star of any gathering - guaranteed!

Chicken Club Pasta Salad Variations

One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I've tried over the years that always get rave reviews:

• Protein swaps: Turkey bacon works great, or try swapping the chicken for diced ham
• Cheese lovers: Sharp cheddar or pepper jack add nice kick instead of Muenster
• Extra hearty: Toss in some chopped hard-boiled eggs for added protein
• Veggie twists: Try cucumber instead of celery, or add black olives for Mediterranean flair
• Dressing change-up: Ranch dressing makes a delicious creamy alternative

The possibilities are endless - make it your own!

Serving Suggestions for Chicken Club Pasta Salad

This salad truly shines as the star of any spread! For summer cookouts, I love pairing it with grilled corn on the cob slathered in butter - the sweetness plays perfectly with the savory salad. Garlic bread makes another fantastic side when we're eating at home (my kids fight over the crispy bits!). But honestly? It's just as happy sitting in a picnic basket with some chilled lemonade and fresh watermelon slices. Pro tip: Bring copies of the recipe - you'll definitely get asked for it!

Storing and Reheating Chicken Club Pasta Salad

Here's the deal with leftovers - they'll keep beautifully in the fridge for about 3 days, but I doubt they'll last that long! Just pop them in an airtight container. The avocado might darken a bit, but it'll still taste amazing. One important note: don't freeze this salad - the avocado turns into sad, mushy mess. If you need to make ahead, prep everything except the avocado and add it fresh when you're ready to serve. Easy peasy!

Chicken Club Pasta Salad Nutrition

Now let's talk numbers - but remember, these are just estimates since your ingredients might vary slightly from mine. Per generous 1-cup serving, you're looking at:

• 320 calories - filling but not heavy
• 16g protein from all that chicken and bacon
• 25g carbs - mostly from the wholesome pasta
• 3g fiber thanks to those fresh veggies

Of course, if you go lighter on dressing or swap ingredients, your totals will change. But hey - salads with bacon deserve zero guilt!

Frequently Asked Questions

Over the years, I've gotten so many questions about this Chicken Club Pasta Salad - here are the ones that pop up most often with my tried-and-true answers!

Can I use Greek yogurt instead of mayo?
Absolutely! I've done this many times when I want a lighter version. Use half Greek yogurt and half mayo for the best texture - full yogurt can make it a bit tangy. Just stir well so it blends smoothly with the dressing.

How do I prevent soggy pasta?
Two secrets: rinse that pasta under cold water right after draining (stops the cooking), and make sure it's completely dry before mixing. I sometimes pat it gently with paper towels - worth the extra minute!

Can I make this ahead?
Yes! Just hold the avocado until serving time. The flavors actually get better after a few hours in the fridge. If it seems dry when you take it out, stir in a splash more dressing.

What's the best pasta shape to use?
Those little corkscrews (rotini or fusilli) are my go-to because they grab all the goodies in every bite. But penne or bowties work great too - just avoid long noodles like spaghetti.

Help! My avocado turned brown!
No worries - just toss it with a squeeze of lemon or lime juice before adding to the salad. The acid slows down browning beautifully. And remember - it might look a little dark but still tastes amazing!

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