Save to Pinterest The kitchen fan was whirring on a humid July afternoon when my neighbor Sarah popped her head in through the back door, holding a Tupperware container. "You have to try this," she said, sliding a creamy pasta salad across the counter. One bite of those golden crispy chicken pieces against the cool tangy dressing, and I understood why she couldn't stop talking about it. I've been making it ever since.
Last summer I made this for my sister's baby shower, watching her eyes light up when she spotted the familiar combination. She grabbed a second plate before anyone else had even gone through the line. The best part was that I could prep everything the night before and just fry the chicken fresh that morning. Sometimes the simplest dishes become the ones people remember most.
Ingredients
- 250 g (9 oz) short pasta (rotini or penne): Those spiral shapes and ridges are like tiny flavor catchers for the dressing
- 150 g (1 cup) frozen peas, thawed: Sweet little pops of brightness that balance the rich elements perfectly
- 1 small red bell pepper, diced: Brings this gorgeous color contrast and a subtle sweetness I've come to crave
- 2 green onions, sliced: Their mild onion flavor works wonders without overwhelming anything
- 2 boneless, skinless chicken breasts: Cutting them into bites before frying means every forkful gets that perfect crunch
- 60 g (½ cup) all-purpose flour: Creates the essential base layer that helps everything stick
- 2 large eggs: The golden glue that binds flour to breadcrumbs like magic
- 80 g (1 cup) panko breadcrumbs: These Japanese-style crumbs are the secret to getting that shatteringly crispy exterior
- ½ tsp garlic powder: Adds this savory depth without any raw garlic harshness
- ½ tsp paprika: Gives the chicken a beautiful golden hue and subtle smoky note
- ¼ tsp salt and ¼ tsp black pepper: Just enough to wake up all the other flavors
- Vegetable oil, for frying: You want about half an inch in the pan for perfectly golden results
- 120 ml (½ cup) mayonnaise: The creamy backbone that makes the dressing luxurious
- 60 ml (¼ cup) sour cream: Adds this lovely tang that cuts through the richness
- 60 ml (¼ cup) buttermilk: Thins everything out while contributing its signature tang
- 1 tbsp fresh dill, chopped (or 1 tsp dried): Fresh dill makes everything taste brighter and more garden-fresh
- 1 tbsp fresh parsley, chopped: Brings color and this fresh herbal note that perks up the whole dish
- 1 tsp garlic powder and 1 tsp onion powder: This dynamic duo creates that classic ranch flavor profile
- ½ tsp salt and ¼ tsp black pepper: Essential seasoning that makes the dressing sing
- 1 tsp lemon juice: A squeeze of acid that brightens every single bite
Instructions
- Cook the pasta to perfection:
- Drop that pasta into generously salted boiling water and cook it until it's just tender but still has some bite. Drain it well and rinse it under cold water to stop the cooking process and cool it down completely.
- Prep your chicken pieces:
- Slice those chicken breasts into uniform bite-sized pieces so they all cook at the same rate and nobody gets stuck with an undercooked chunk.
- Set up your breading station:
- Grab three shallow bowls and set them up like an assembly line: flour in the first one, beaten eggs in the second, and panko mixed with your garlic powder, paprika, salt, and pepper in the third.
- Coat the chicken like a pro:
- Take each chicken piece through the station in order: press it into the flour, shake off the excess, dunk it in the egg wash, then thoroughly coat it with that seasoned panko mixture.
- Fry until golden and crispy:
- Heat about half an inch of oil in your skillet until it shimmers, then fry the chicken in batches for 3-4 minutes per side until they're gorgeous golden brown and cooked through. Let them drain on paper towels while you finish the rest.
- Whisk up that dreamy dressing:
- In a large bowl, whisk together the mayonnaise, sour cream, buttermilk, fresh herbs, garlic powder, onion powder, salt, pepper, and lemon juice until everything's smooth and combined.
- Bring it all together:
- Toss your cooled pasta with the peas, diced bell pepper, and sliced green onions right in that dressing bowl until everything's beautifully coated.
- The final assembly:
- Gently fold in those crispy chicken pieces right before serving so they stay perfectly crunchy, or chill everything for 30 minutes if you prefer it cold.
Save to Pinterest My niece Harper, who's six and famously picky, asked for thirds at our family reunion last month. Watching her carefully pick out every single crispy chicken bite with her fingers made me laugh. She finally admitted the pasta part was good too, but those golden nuggets were clearly the star attraction.
Make Ahead Magic
I've learned through plenty of potluck disasters that the key is prepping everything separately the night before. Cook and cool your pasta, whisk together that dressing, store it all in different containers, then just fry the chicken fresh the morning of. The texture difference is absolutely worth the extra effort.
Ranch Dressing Secrets
After years of thinking bottled ranch was fine, making it from scratch completely changed my perspective. The combination of fresh herbs and real buttermilk creates this bright, tangy flavor that store-bought versions just can't replicate. Once you go homemade, there's honestly no going back.
Serving Suggestions
This salad works beautifully as a main dish but also shines as a side at summer gatherings. I've served it alongside grilled burgers, barbecue ribs, and even as part of an expansive brunch spread. The textures and flavors somehow complement everything.
- Extra crispy bacon crumbles on top never hurt anyone
- A sprinkle of shredded cheddar adds this lovely sharpness
- Fresh cherry tomatoes halved and scattered throughout look gorgeous
Save to Pinterest This recipe has become my go-to for everything from casual weeknight dinners to special occasions, and I hope it finds its way into your regular rotation too. There's something about that combination of creamy, crunchy, and fresh that just makes people happy.
Recipe Questions
- → Can I make the chicken ahead of time?
Yes, you can cook the chicken and store it in the refrigerator for up to 2 days. However, wait to add it to the salad until just before serving to preserve its crispy texture.
- → What's the best way to keep the chicken crispy?
Drain the fried chicken thoroughly on paper towels to remove excess oil. Fold it into the salad gently just before serving, rather than mixing it in earlier when the dressing could soften the coating.
- → Can I substitute the ranch dressing?
Absolutely. Store-bought ranch works well for convenience. Alternatively, try Italian vinaigrette, Caesar dressing, or a light lemon herb dressing for different flavor profiles.
- → How should I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the chicken separate if possible to maintain crispness. The dressing may make the pasta softer over time, which is normal.
- → What are good additions or variations?
Consider adding crispy bacon bits, chopped celery for extra crunch, cherry tomatoes, corn, or avocado slices. For a protein boost, you can add hard-boiled eggs or cheese cubes.
- → Is there a quick shortcut for this dish?
Yes, use rotisserie chicken instead of breading and frying your own. Simply shred or chop the meat and toss it in. This cuts preparation time significantly while still delivering great flavor.