Recipe by Lane J
"Chicken club sandwich-style pasta! Substitute Monterey Jack cheese for the Muenster, if desired."
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Italian-style salad dressing
chopped, cooked rotisserie chicken
crispy cooked bacon, crumbled
cubed Muenster cheese
chopped green bell pepper
cherry tomatoes, halved
avocado - peeled, pitted, and chopped
Recipe Group Selection: 22, March 2014 ~ Loved it! We liked everything about this salad. I used mini rotini pasta and I had Roma tomatoes on hand, that was my only substitution. I mixed everything up and let the ingredients marry for about 30 minutes before serving. The avocado adds a lot of flavor and texture to this salad, so don't be tempted to leave it out. We thought a little onion would add additional flavor to this salad. I served this with 'Biscuits with Blue Cheese' from AR and we had a delicious meal. Thanks, Lane J for sharing your recipe, it is a keeper.
Recipe Group Selection for March 22, 2014 – I’m always looking for a complete and satisfying one dish meal during the hot summer months that is not only appealing to the eye but to the taste buds as well. This recipe is faultless. The combination of flavors marries well without competing with each other and the different textures add to the complexity. I’m delighted this was selected for the Recipe Group because I may not have noticed this recipe, thus missing a dish that will be a regular in my summer meal rotation.
I found this pasta salad using the AR ingredient search tool. I had a chicken breast leftover from grilling to use up, so used that instead of rotisserie chicken. I do make my own Italian dressing and really loved the addition of mayo for a creamy tasty dressing and the amount was perfect for the ingredients. I only had six slices of bacon, but it was plenty for us, and the avocado was a nice addition also. I'm sure I'll make this one again since we all really liked it.
Delicious and easy one dish meal! Loved it, I added some shredded romaine lettuce and maybe next time I would like to add some thinly sliced red onion oh and I used roma tomatoes and monterey cheese because that's what I had in the fridge. Thanks Lane J for sharing your recipe!
Made this for Recipe Group...We LOVED this salad! I used a 12oz. box of tri-color rotini, and omitted the celery. I used all of the other ingredients, but sort of eye-balled them to taste. The whole family gobbled this up...a definite keeper~YUM! Thanks for sharing. :)
Made for Recipe Group. Lovely main dish salad. The combo of mayo and Italian dressing made it taste like Ranch. Hubby got introduced to an avocado which he says he has never eaten before. Used some chunks of Monteray Jack cheese and tri-color rotini. Pretty and delicious! Thanks for the recipe!
Recipe group pick that I made late but had to try. I halved this and we got almost four servings (2 dinner, 2 lunch). I had to mix it up a few hours ahead of time and didn't use all of the dressing because it looked like too much. The dressing pretty much disappeared into the pasta so I served the rest of it with the meal. Next time I would not dress it ahead of time just so that I could possibly use less. My only subs were homemade dressing, vegan mayo, and sharp cheddar. I think we would try this again as is and also as a lettuce salad instead of pasta.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Club Pasta Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 316
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