Reviewed: Oct. 6, 2009

This was a wonderful recipe!! I made it as the directions said, but I cooked the chicken in a pan and I chilled the pasta for only 1 hour and it was great. I chopped the onions in a food prosseser, because who want chuncks of onions? It made a lot of salad, maybe 8 cups! You could taste every flavor. I loved the avacodo and ranch. I recommend this for large families. Delish!

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Kiddy Cooker

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2009

I LOVE this chicken salad recipe! I usually add just a touch of steak sauce to the ranch dressing (equaling the amount of dressing called for) to give it a little more "zip". I also don't worry too much if I'm missing the avocado on the day I make it, or sometimes I'll add another veggie in if I have it. I've added chopped green pepper which is really good. And I always add at least 1/2 cup of cubed cheese... mmm!

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TEXASHILDY

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Reviewed: Aug. 7, 2009

I truely believe this is THE BEST CHICKEN PASTA SALAD. I have been making it for years. I am often asked to bring this to gatherings. Even my husband loves it!

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RonsBarberShop

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Reviewed: Jul. 25, 2009

Even with my improvising-- using bow tie pasta and omitted the onions (didn't have), my husband liked it. I'm happy to have tried this recipe because it was very easy to make. Next time I will try adding some bacon and perhaps sweet peas.

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i get recipes

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Reviewed: Jul. 1, 2009

This was very good! I added black olives, walnuts, and celery. This a very good basic recipe that you can change to your taste. Thanks!

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MariaW

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Reviewed: Jun. 1, 2009

This pasta salad was okay. If I make again I will leave out the oninons, did not do anything for the dish.

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Trina B

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

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Reviewed: May 26, 2009

The name says it all! It is simply the best pasta salad I have ever made and cannot wait to make it again. My only suggestion is add a little more than the 1 cup of ranch dressing, I found it a little dry so I added a bit more and it was just perfect. Also don't ommit the avocado or just use 1 instead of 2. If I could give this dish 10 stars I would!

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MUIRZ1

Cooking Level: Intermediate

Home Town: Saint John, New Brunswick, Canada

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Reviewed: Apr. 8, 2009

I was a little skeptical at first. I'm not a big 'RANCH' fan. I made this for a bday celebration at work, for a friend who LOVES Ranch ANYTHING! I followed the recipe exactly as written, the only thing I did different was add a chopped green bell pepper, as recommended to up the veggies. The onion I had was pretty big, so I didn't use the whole onion, but it didn't matter. THE SALAD IS EXCELLENT! It definitely is a CROWD PLEASER. I'm at work now, and it's not even 1pm and the salad has dissappeared! Thanks for the great recipe! I will definitely make this again!

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Nina

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Reviewed: Mar. 20, 2009

Very good easy to make for a crowd. Nice for a summer dish.

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IKARIA17

Cooking Level: Expert

Home Town: Port Jefferson, New York, USA

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Reviewed: Mar. 11, 2009

This was really good - very "California" tasting. My husband topped it with a low fat Balsamic Vinegar dressing - I used a Cucumber Ranch instead of a regular ranch. We also used whole wheat pasta noodles and it still came out great - wasn't too "wheaty"

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sassyloop

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Reviewed: Jan. 25, 2009

We LOVE this salad. The fusili I use looks more like corkscrews of macaroni, not spiral pasta like in the picture. The recipe takes a little time, but it's fantastic!!

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JENNYT07

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2008

this is the best pasta salad i have ever made and it is still good, if not better, the next day.

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Brandi

Cooking Level: Beginning

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Reviewed: Nov. 30, 2008

i like this, its so yummy, i'll serve this to my parents^^

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Jenny

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Reviewed: Sep. 6, 2008

This recipe is in my summer rotation. I grill the chicken earlier in the week when I'm cooking for another meal, so it is quick and easy to throw together at the last minute. The A1 gives the chicken a different taste, not the "same old, same old". I do use less dressing. There are never any leftovers. This is a nice change of pace when you are tired of all your other summer chicken recipes.

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KERRYPAT

Cooking Level: Expert

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Reviewed: Aug. 28, 2008

This was ok for us. It is a good start with some unique ingredients but for me the flavor just wasn't there. After tasting the salad, I added alot of cracked pepper and a bit more salt. I also like the option of putting in cut-up hard boiled eggs instead of avacados as suggested by another reviewer and next time will do that and add some cooked, chopped bacon. It needs some more seasonings in the dressing, the ranch just disappears into the noodles leaving very little flavor. All in all, I was happy to have found this recipe, I enjoyed many of the ingredients, I will just tweak it next time. Thanks for a new recipe!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Jun. 19, 2008

Not much flavor, not a unique taste and avocado goes bad real quick. Maybe I have weak taste buds because I don't understand why everyone else thought this had such great flavor.

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Mandu

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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Reviewed: Jun. 17, 2008

I always make the recipe, first, as it is presented. This time, I only omitted the 'shrooms because I just don't like any kind of mushroom. Anyway, it was a little bland. Perhaps go heavier on the dressing...I like the idea of adding artichoke hearts...didn't really notice the bouillon making much of a difference. I'd try this a gain with some tweaks.

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IndyBill

Cooking Level: Beginning

Home Town: Haverhill, Massachusetts, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jun. 11, 2008

Here are a few tips to make this salad better if you think you will have leftovers (otherwise the leftover will be mushy and kinda icky): As mentioned in the recipe, be sure to cook the pasta al dente. Instead of using cherry tomatoes, use roma tomatoes--cut in half, pull out and discard the seeds and pulpy middle, and then chop the 'shell' part. Use the slices of avacado as a garnish or sprinkled on top of only the amt. you plan on serving. Otherwise, it gets not only mushy but brown 24 hours later. I made this 3 days ago and the texture of the leftovers are perfect--as though I just made it but better because the flavors have had time to mix.

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