Chicken, Bacon& Artichoke Pasta Salad
A new spin on the classic pasta salad. This Chicken, Bacon & Artichoke pasta salad is full of fresh ingredients and topped with a creamy ranch dressing.
Servings 6 servings
Calories 440kcal
Ingredients
- 1 box Gluten Free Pasta I used Banza
- 14 oz Can of Artichokes quartered & drained
- 4 strips Bacon
- 4 Chicken Tenders or chicken thighs
- 1 cup Fresh Spinach
- 1/2 pint Grape Tomatoes halved
- 1 cup Ranch Dressing I used Tessemae's
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Italian seasoning
Instructions
- Cook bacon in a skillet over medium/high heat until crispy. Remove from pan and let cool on paper towels. Remove all but 2TBls of the fat from the pan
- Season the chicken with salt, pepper, and Italian seasoning and then cook in the remaining bacon fat over medium heat for about 5-7 minutes a side (or until cooked through) and the set aside to cool
- Cook the pasta per package instructions, then drain and set aside to cool
- Chop up the bacon and chicken and add to the cooled pasta. Then add the quartered artichokes, halved grape tomatoes, spinach and ranch dressing. Toss to combine and then season with salt and pepper to taste
- Best served after chilled in the refrigerator for at least 30 minutes
Notes
*You can add more ranch dressing if you want it creamier
Nutrition
Calories: 440kcal | Carbohydrates: 62g | Protein: 17g | Fat: 35g | Fiber: 3g