BLT Chicken Pasta Salad

The summer I discovered this pasta salad was the same summer my tiny apartment kitchen became the neighborhood gathering spot. I had grilled way too much chicken the night before and was frantically searching my fridge for something to do with the leftovers. Between half a package of bacon, those cherry tomatoes I keep buying too many of, and a box of pasta shells, something clicked.

I brought this to my friends rooftop potluck last July and watched three different people ask for the recipe before they even finished their first serving. Theres something about the familiar BLT flavors everyone loves, but transformed into something substantial enough to be a real meal. Now its the dish I make when I want people to feel fed and cared for without spending hours at the stove.

Ingredients

• 8 oz medium pasta shells: These catch all that creamy dressing in their curves
• 2 cups cooked grilled chicken breast: Grilling adds that essential charred flavor that elevates everything
• 6 slices bacon: Cook it until absolutely crispy because soggy bacon has no place here
• 1 ½ cups romaine lettuce: Adds that signature BLT crunch without getting watery like other greens might
• 1 cup cherry tomatoes: Their sweetness balances the salty bacon perfectly
• ½ cup red onion: Totally optional but I love the sharp bite it brings
• ⅓ cup light mayonnaise: The creamy base that ties everything together
• 2 tbsp plain Greek yogurt: Lightens the dressing while adding protein
• 1 tbsp lemon juice: Fresh acidity cuts through all the richness
• 1 tsp Dijon mustard: Just enough to give the dressing some backbone
• ½ tsp garlic powder: A subtle savory note that keeps people guessing
• Salt and black pepper: Dont be shy here, the pasta absorbs seasoning as it sits

Instructions

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Cook your pasta to perfect al dente:

Boil those shells until they still have a little bite, then drain and rinse under cold water until completely cool to stop the cooking process

Whisk up your creamy dressing:

Combine the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a small bowl until smooth

Bring everything together:

In your largest bowl, toss the cooled pasta with the chicken, crumbled bacon, romaine, tomatoes, and onion until well combined

Give it that final toss:

Pour the dressing over the salad and fold everything together gently until every piece is coated in that creamy goodness

Let it rest or serve right away:

This is delicious immediately, but 20 minutes in the fridge lets the flavors really get to know each other

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My sister requested this for her birthday lunch instead of a fancy restaurant meal. Watching her go back for seconds while sitting on her back porch laughing about old times made me realize some of the best food memories happen with the simplest dishes.

Make It Yours

I started adding diced avocado on a whim when I had one that needed to be used, and now I cant imagine this salad without the creamy texture it brings. Shredded sharp cheddar is another game changer that melts slightly against the warm pasta.

Perfect for Meal Prep

This became my Monday lunch staple for a solid month. I pack everything except the lettuce and dressing in one container, then add those fresh elements right before eating. The pasta actually gets better as it marinated in the fridge all morning.

Serving Suggestions

A chilled glass of Sauvignon Blanc cuts through the creaminess beautifully, but honestly an ice cold sweet tea is what I reach for most often. This also pairs surprisingly well with corn on the cob or fresh fruit for a complete summer spread.

• Everything tastes better outside on a warm evening
• Make double the bacon because people will pick pieces off the top
• Keep extra lemon wedges handy for those who love extra brightness

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

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Hope this brings as many sunny afternoons and full bellies to your table as it has to mine.

Recipe Questions & Answers

→ Can I prepare this ahead of time?

Yes, this salad is excellent for meal prep. Prepare all components separately and store in airtight containers. Add the lettuce and dressing just before serving to maintain crispness and prevent sogginess.

→ What pasta shape works best?

Medium pasta shells are ideal as they hold the creamy dressing well and complement the chunky ingredients. You can also use rotini, farfalle, or penne as alternatives.

→ How do I keep the lettuce crisp?

Store the lettuce separately from the dressed salad until you're ready to serve. Pat it dry before chopping to remove excess moisture, which helps prevent wilting.

→ Can I make this vegetarian?

Substitute the chicken and bacon with grilled tofu, tempeh, or additional vegetables like mushrooms and chickpeas. Adjust the dressing if needed to balance flavors.

→ What dressing variations work well?

Try ranch, Italian, or a balsamic vinaigrette for different flavors. For a lighter option, mix Greek yogurt with lemon juice and herbs instead of mayonnaise-based dressing.

→ How long does this keep in the refrigerator?

The salad without lettuce keeps for 2-3 days when stored in an airtight container. Add fresh lettuce just before serving for best texture and flavor.