Chicken & Bacon Ranch Pasta Salad

Ingredients

• 8 ozs Whole Wheat Rotini Pasta

• 12 ozs Chicken Breast (halved lengthwise)

• 4 slices Bacon

• 1/2 cup Ranch Dressing

  • Sea Salt & Black Pepper (to taste)

• 5 ozs Cheddar Cheese (cubed)

• 1 cup Cherry Tomatoes (halved)

• 1/2 cup Cilantro (chopped)

• 2 cups Microgreens

Directions

1. Cook the pasta to al dente according to the package directions. Set aside to cool.

2. Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.

3. Place the chicken and bacon on the baking sheet. Cook in the oven for 10 to 15 minutes, flipping halfway. Remove from the baking sheet and let cool slightly before chopping.

4. In a large bowl, toss the cooled pasta and chicken with the dressing. Season with salt and pepper. Add the cheese, tomatoes, cilantro, and bacon. Toss to combine. Refrigerate for 10 to 15 minutes to cool.

5. Top with microgreens and divide evenly between plates. Enjoy!
   

Notes

• Leftovers: Refrigerate in an airtight container for up to three days.

• Serving Size: One serving is approximately two cups.

• More Flavor: Add lime juice, salsa, or hot sauce. Top with avocado cubes.

• Gluten-Free: Use gluten-free pasta.

• Dairy-Free: Use a plant-based ranch and cheese alternative.

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Nutrition Facts

Makes 6 Servings

Nutrients per serving: Calories: 466 | Protein: 27 grams | Fiber: 5 grams | Carbohydrates: 40 grams | Fat: 22 grams | Sugar: 4.6 grams