Description
Ingredients
Units
Scale
- 1 pound rotini pasta, cooked and cooled
- 1 1/2 pounds boneless skinless chicken breasts, about 2 large breasts
- 3/4 cup buffalo sauce
- 3/4 cup ranch dressing
- 4 tablespoons mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/3 cup diced red bell pepper, plus a little extra for garnish if desired
- 1/3 cup finely diced celery, plus a little extra for garnish if desired
- 4 tablespoons sliced green onions, plus extra for garnish
- 1/3 cup crumbled blue cheese, for topping
Instructions
- Cook the rotini pasta according to package directions. Drain and rinse under cold water until cooled. Set aside.
- Add the chicken breasts to a pot of boiling water and boil for about 14 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the pot and shred it. You can shred it in a stand mixer or use two forks. This should give you about 3 cups of shredded chicken.
- In a large bowl, add the cooked and cooled rotini, shredded chicken, buffalo sauce, ranch dressing, mayonnaise, garlic powder, black pepper, shredded cheddar cheese, diced red bell pepper, diced celery, and sliced green onions.
- Mix until everything is evenly coated.
- Transfer to a serving bowl or platter. Top with the reserved red bell pepper, celery, and green onions to make the salad look fresh and colorful.
- Sprinkle the crumbled blue cheese over the top.
- Refrigerate until ready to serve.
Notes
You can use rotisserie chicken instead of boiling and shredding chicken breasts.
You can also use canned chicken in a pinch. Drain it well, and rinsing it can help freshen up the flavor before mixing it into the salad.
Save a little celery, red bell pepper, and green onion for garnish. It makes the finished pasta salad look much more appetizing.
This is great for summer cookouts, beach days, picnics, potlucks, baseball games, and BBQs.
Serve with Masa tortilla chips for scooping.
Because this recipe contains chicken, ranch, mayo, and cheese, keep it chilled until ready to serve. Do not leave it out for more than 2 hours, or more than 1 hour in very hot weather.
- Prep Time: 20
- Cook Time: 20
- Category: side
- Method: cold
- Cuisine: American