Chicken Club Pasta Salad

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Let me tell you about my go-to summer lifesaver – this Chicken Club Pasta Salad! I first made it during one of those crazy weeks when my kids had back-to-back baseball games, and I needed something quick, filling, and packed with flavor. One bite and we were all hooked. It’s got everything you love about a classic club sandwich – juicy chicken, crispy bacon, fresh veggies – but tossed with pasta in the most delicious creamy dressing. What I adore is how versatile it is. Pack it for picnics, serve it at potlucks, or make a big batch for easy weekday lunches. The flavors just get better as they mingle in the fridge. Trust me, once you try this combo of tender pasta with that smoky bacon and creamy avocado, you’ll be making it all season long!

Why You’ll Love This Chicken Club Pasta Salad

This isn’t just another pasta salad—it’s the kind of dish that disappears fast at gatherings and leaves people asking for the recipe. Here’s why it’s become my absolute favorite:

• Effortless prep: Rotisserie chicken and pre-cooked bacon mean you’re just 15 minutes away from digging in (perfect for those “I forgot it’s my turn to bring a dish!” moments).
• Flavor bomb: Smoky bacon, creamy avocado, and tangy dressing create that addictive “can’t-stop-eating-it” quality.
• Crowd pleaser: Kids go nuts for the pasta and cheese, adults love the sophisticated club sandwich vibes.
• Meal prep magic: Tastes even better the next day—just wait to add the avocado until serving.

Seriously, this salad solves every summer eating dilemma!

Ingredients for Chicken Club Pasta Salad

Here’s everything you’ll need to make this flavor-packed pasta salad – I’ve learned through trial and error that the prep details make all the difference!

• 8 ounces corkscrew pasta (rotini or fusilli work great – those little spirals hold the dressing perfectly)
• 1/2 cup Italian-style dressing (I use the zesty kind for extra flavor)
• 1/2 cup mayonnaise (real mayo gives the creamiest texture)
• 2 cups cooked chicken, chopped into bite-sized pieces (rotisserie chicken is my secret shortcut)
• 6 slices cooked bacon, crumbled nice and crispy (because soggy bacon is just sad)
• 1 cup cherry tomatoes, halved (the little bursts of juiciness are key)
• 1/2 cup packed shredded Muenster cheese (Monterey Jack works too if that’s what you’ve got)
• 1/2 cup celery, diced small (for that satisfying crunch)
• 1/2 cup green bell pepper, chopped (I like the color contrast)
• 1 ripe but firm avocado, diced (wait until the last minute to add this – trust me!)
• Salt and pepper to taste (I always taste before adding – the bacon adds saltiness)

Pro tip: Measure your cheese packed into the cup – none of that fluffy, barely-there sprinkling! We want cheesy goodness in every bite.

How to Make Chicken Club Pasta Salad

Alright, let’s get to the fun part – making this glorious pasta salad! I’ve made this so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect. The key is keeping everything fresh and flavorful while avoiding that dreaded mushy texture. Here’s exactly how I do it:

Step 1: Cook and Cool the Pasta

First, cook your pasta in well-salted boiling water – but here’s the crucial part: undercook it by about 1 minute from the package directions. Nobody wants mushy pasta salad! Drain it immediately and give it a good rinse with cold water to stop the cooking. I like to shake the colander a bit to get rid of excess water – soggy pasta won’t soak up that delicious dressing properly.

Step 2: Mix the Dressing

While the pasta’s cooling, grab a large bowl (I use my biggest mixing bowl because we’re going to add everything here later). Whisk together the mayonnaise and Italian dressing until it’s completely smooth – no lumps! This creamy-tangy combo is what makes the salad so addictive. If you want extra zip, add a squeeze of lemon juice or a pinch of garlic powder.

Step 3: Combine Ingredients

Now for the best part – adding all those yummy ingredients! Start by tossing the cooled pasta with the dressing until evenly coated. Then add everything else except the avocado – chicken, bacon (save a little for garnish if you’re fancy), tomatoes, cheese, celery, and bell pepper. Mix gently with a big spoon. When everything’s combined, fold in the diced avocado last – this keeps it from turning brown and mushy. Give it one final taste and adjust salt and pepper if needed.

Pop it in the fridge for at least 30 minutes (I know, the waiting is hard!) to let the flavors mingle. The magic happens during this chilling time – the pasta soaks up the dressing and everything comes together beautifully. When you’re ready to serve, give it one last stir and sprinkle that reserved bacon on top for extra crunch. Watch it disappear!

Expert Tips for the Best Chicken Club Pasta Salad

After making this salad more times than I can count (seriously, my family requests it weekly!), I’ve picked up some foolproof tricks to make it absolutely perfect every single time:

• Rotisserie chicken is your friend – That pre-cooked bird from the grocery store saves so much time! Just shred or chop it while still warm – it absorbs flavors better.
• Avocado timing is everything – Add it right before serving to keep that gorgeous green color and perfect texture. If prepping ahead, store the diced avocado with lemon juice in a separate container.
• Wait to season – The bacon and dressing add saltiness, so always taste after chilling and adjust salt/pepper then. Nothing worse than an over-salted salad!
• Keep it cold – I nestle the serving bowl in ice at parties to keep everything crisp and fresh-tasting for hours.

These little touches make all the difference between good and “Oh my gosh, can I get this recipe?!” amazing.

Variations for Chicken Club Pasta Salad

One of the best things about this recipe is how easily you can mix it up based on what you’ve got in the fridge or your family’s preferences! Here are my favorite twists that still keep that delicious club sandwich vibe:

• Turkey bacon or pancetta – My sister makes it with turkey bacon when she’s watching calories, and honestly? Still fantastic.
• Sharp cheddar instead of Muenster – Because sometimes you just need that classic cheddar-bacon combo.
• Add diced red onion – About 1/4 cup gives a nice bite (soak in cold water first if you’re sensitive to raw onion).
• Swap in ranch dressing – For the kids who turn their noses up at Italian dressing.
• Throw in some peas – My grandma’s secret addition that adds sweetness and color.

See? Endless possibilities while keeping that same crowd-pleasing spirit!

Serving and Storing Chicken Club Pasta Salad

Here’s how I serve and keep this salad tasting its absolute best – because presentation and freshness matter just as much as the ingredients! I always serve this chilled straight from the fridge – the flavors really pop when cool. For a fancy touch, I sprinkle some extra crispy bacon and a little extra shredded cheese on top right before serving (it makes people’s eyes light up!).

For storage, I use an airtight container – glass works best to prevent any plastic flavors. It’ll keep beautifully for 2 days in the fridge, but here’s my golden rule: always add the avocado fresh when you’re ready to eat. Leftovers without avocado still taste great, but that creamy green goodness is best enjoyed right after adding. If I’m making a big batch for meal prep, I’ll keep the avocado separate in a small container with a squeeze of lemon juice until I’m ready to dig in!

Nutritional Information for Chicken Club Pasta Salad

Now, I’m no nutritionist, but I know folks like to have a general idea of what they’re eating – especially when bringing dishes to gatherings where people might have dietary needs. Here’s the scoop on what’s in this tasty pasta salad:

• Serving size: About 1 cup (we all know I usually go back for seconds!)
• Calories: Around 420 per serving
• Protein: 20g (thanks to all that chicken and bacon!)
• Carbs: 22g
• Fiber: 3g (those veggies count!)

A quick heads up – these numbers can change depending on your exact ingredients. Did you use turkey bacon? Different cheese? More avocado? (I won’t judge!) All that affects the final count. The dressing and mayo contribute most of the fat, so if you’re watching that, you could try light mayo or Greek yogurt instead. But honestly? Sometimes you just gotta enjoy that creamy, bacon-y goodness without overthinking it!

FAQs About Chicken Club Pasta Salad

I get so many questions about this recipe whenever I bring it to parties – turns out everyone wants to know the secrets to perfect pasta salad! Here are the answers to the most common things people ask me:

Can I make Chicken Club Pasta Salad ahead of time?
Absolutely! In fact, it tastes even better after the flavors have time to mingle. Just hold off on adding the avocado until right before serving – that way it stays fresh and green. I usually prep everything the night before, then stir in the avocado when I’m ready to pack it for a picnic or serve at a barbecue.

What can I substitute for mayonnaise in the dressing?
If you’re not a mayo fan, plain Greek yogurt works wonderfully – I use it all the time when I want a tangier, lighter version. You could also try half mayo and half sour cream for extra richness. Just keep in mind the texture will be slightly different, so start with a little less than the recipe calls for and add more until it’s the consistency you like.

What’s the best pasta shape for pasta salad?
Those corkscrew shapes (rotini or fusilli) are my go-to because all those little spirals hold onto every bit of that creamy dressing. Penne or farfalle work in a pinch too, but avoid long noodles like spaghetti – they just don’t grab the other ingredients the same way. The key is using a shape with nooks and crannies to trap all the delicious flavors!

There you have it – all my pasta salad wisdom in one spot! Still have questions? Just ask – I could talk about this salad all day.

Share Your Chicken Club Pasta Salad Experience

Nothing makes me happier than hearing how this recipe turns out in your kitchen! Did your kids gobble it up? Did your neighbors ask for the recipe at your last potluck? I want to hear all your stories – the triumphs, the tweaks, even the kitchen mishaps (we’ve all been there!). Leave a comment below telling me how it went or what creative twists you added. Did you throw in some jalapeños for heat? Swap the chicken for turkey? I’m all ears!

If you snap a photo of your masterpiece (I know that colorful bowl is Instagram-worthy), tag me @[YourHandle] so I can see your creation! Nothing beats scrolling through photos of this salad at picnics, backyard BBQs, and family dinners across the country. Your feedback helps me create even better recipes, and honestly? It just makes my day to know this little pasta salad is bringing people together the way it has for my family.

So what are you waiting for? Make it, share it, and let’s keep the Chicken Club Pasta Salad love going strong!

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