The Forked SpoonChicken Ranch Pasta Salad Recipe
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Ingredients
Serves 8- 1 serrano pepper (diced (optional))
- 1 cup green onion (chopped)
- 1 small red onion (diced)
- 1 tablespoon olive oil
- 1 yellow bell pepper (seeded and diced)
- 1/4 cup fresh parsley (finely chopped)
- 2 tablespoon fresh chives (chopped (to garnish))
- 3 cups broccoli florets
- 6 roma tomatoes (seeds removed and diced)
- 2 pounds boneless skinless chicken breasts
- 1/2 pound smoked mozzarella (chopped into small cubes)
- 2/3 cup mayonnaise
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon salt
- 16 ounces dried pasta ((I used mini penne))
- 2 tablespoon sweet paprika
- 2 teaspoon cayenne powder (optional)
- 1 tablespoon Italian seasoning
- 1/4 cup Ranch Seasoning
- 2 tablespoon Ranch Seasoning
- 3 tablespoon zesty Italian dressing
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Steps
- Step 1
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Step 2
As the oven preheats, mix together the Ranch Seasoning, sweet paprika, cayenne powder (if you enjoy a little heat), Italian seasoning, salt, and pepper.
- Step 3
Transfer chicken breasts to the prepared baking sheet and brush both sides with olive oil. Sprinkle each side with the prepared Ranch and Paprika seasoning mixture (approximately 2 teaspoons per chicken breast).
- Step 4
Bake the chicken for 18-20 minutes or until internal temperature registers 165 degrees. Remove chicken from the oven and allow at least 5 minutes to rest before slicing or chopping.
- Step 5
Bring a large, salted pot of water to a boil over high heat. Cook pasta according to package instructions for "al dente" pasta (see notes). Drain and rinse pasta with cold water to stop cooking. Set aside.
- Step 6
At the same time, bring a separate, smaller, pot of water to a boil over high heat. Once water is boiling, add the broccoli and cook for 2-3 minutes, or until the broccoli is bright green. Immediately drain and transfer to an ice water bath to stop cooking. Drain again and transfer broccoli to a large cutting board. Roughly chop into small bite-size pieces. Set aside.
- Step 7
Prepare the creamy ranch sauce. In a medium bowl, whisk together the mayonnaise, zesty Italian dressing, and Ranch Seasoning. Season to taste.
- Step 8
Prepare the remaining ingredients for the salad - red onion, bell pepper, tomato, smoked mozzarella, parsley, green onion, serrano pepper (optional), and fresh chives.
- Step 9
Transfer the pasta, broccoli, and freshly chopped vegetables to a large mixing bowl. Gently toss to combine. Add the ranch seasoning mayo mixture to the pasta and vegetables and mix well to combine. Top with sliced chicken or chopped chicken and sprinkle with fresh chopped chives.
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Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Source: The Forked Spoon
