READY IN 30 mins

Chicken Ranch Pasta Salad

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Read Reviews (13)

"Toss chicken and pasta with colorful vegetables and creamy ranch dressing for this easy and satisfying main dish pasta salad." — Tyson® Grilled & Ready®

Directions

Cook chicken according to package directions. Cut into cubes.
Toss chicken, pasta, zucchini, squash and peppers together in large bowl.
Combine cheese and dressing in small bowl. Pour over chicken and pasta mixture. Toss to coat. Chill before serving.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Footnotes

Serving Suggestion: Spoon salad onto lettuce leaves on individual serving plates. Serve with bakery rolls. Refrigerate leftovers.

Reviews More Reviews

Most Helpful Positive Review

Jul 26, 2010

Great Pasta Salad. I only made one major change, While I was sautéing the chicken I also sautéed the vegetables. I just am more found of cooked squash and zucchini than raw. Me and my husband both loved this recipe and will be making it again. But have decided to use red and yellow bell peppers instead of green and red.

—Moon

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Most Helpful Critical Review

Feb 09, 2012

Unfortunately, my family voted this recipe onto the "do not make again list." While it was simple and easy to make, the flavors were strange and it felt like it needed something other than the overwhelming taste of ranch.

—foxegurl

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21 Ratings

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May 07, 2010

I would recommend halving the ingredients. This cooked what looks like enough for 10 people. I also think it could stand a few seasonings depending on your taste. The mix was good, though, and the proportions of the ingredients were fine. It just made way more food than would feed four people.

—Kay

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Oct 08, 2010

Added 1/4 t. onion powder, 1 t. dried crushed parsley, 1 t. dried crushed bay leaves, 1/4 t. paprika and salt and pepper( to taste) to the ranch-style dressing before adding the cheese and mixing with the rest of the ingredients. It really needed some flavoring.

—nreznicek

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Feb 11, 2011

very yummy recipe:) the only thing I did different is I used ranch dip that I made from sour cream and dry ranch and I only did that cause its what we had in the house. I think it would be great with a variety of veggies. Maybe broccoli, cauliflower or some chopped tomato.

—lmh1632

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Nov 04, 2010

This was actually REALLY good! I found a great organic ranch dressing (by Drew's I believe) that I think really made this dish. I left out the squash and added onions, garlic and red pepper flakes! I served it warm the first night and then chilled it for lunch the next day. Great easy recipe for beginners like me! :)

—RunningRoz1

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Feb 19, 2011

I added some paprika, cherry tomatoes and some chopped red onion to it and it was great! :)

—scubagirl0

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Nov 29, 2010

I made this for lunch minus the ranch but it was fab none the less

—GT

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Nutrition

Calories
487 kcal
24%

Carbohydrates
36 g
12%

Cholesterol
62 mg
21%

Fat
27.1 g
42%

Fiber
3.9 g
16%

Protein
26.9 g
54%

Sodium
689 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Ranch Pasta Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 487
Calories from Fat: 244

% Daily Value *
Total Fat 27.1g 42 %
Saturated Fat 5.1g 25 %
Cholesterol 62mg 21 %
Sodium 689mg 28 %
** Potassium 442mg 12 %
Total Carbohydrates 36g 12 %
Dietary Fiber 3.9g 16 %
Protein 26.9g 54 %
** Sugars 5.7g
** Vitamin A 25 %
** Vitamin C 124 %
** Calcium 12 %
** Iron 18 %
** Thiamin 10 %
** Niacin 29 %
** Vitamin B6 23 %
** Magnesium 16 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.