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Club Chicken Pasta Salad

Club sandwich salad vibes with penne, diced chicken, crumbled bacon, tomatoes, cheddar, and a tangy Dijon dressing. This chicken pasta salad is chilled so the pasta stays tender and the flavors meld like a layered club sandwich.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Pasta base and add-ins
  • 1 lb penne pasta
  • 2 cup cooked chicken breast, diced
  • 8 bacon slices, cooked and crumbled
  • 2 cup romaine lettuce, chopped Add just before serving.
  • 1 cup cherry tomatoes, halved
  • 1 cup cheddar cheese, shredded
Dijon dressing
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 0.25 salt and pepper to taste Use to season the dressing.

Equipment

  • 1 sheet pan
  • 1 large pot
  • 1 mixing bowl

Method
 

Cook the pasta
  1. Cook penne pasta according to package directions until tender. Drain and rinse with cold water to stop cooking and keep it from sticking.
Make the Dijon dressing
  1. Whisk together mayonnaise, sour cream, Dijon mustard, and lemon juice with salt and pepper until smooth. Taste and adjust seasoning as needed.
Assemble and chill
  1. Combine pasta, diced chicken, crumbled bacon, cherry tomatoes, and shredded cheddar in a large bowl. Toss until the mix is evenly distributed.
  2. Pour dressing over the salad and toss to coat thoroughly. Mix until the pasta and add-ins look glossy and well covered.
  3. Refrigerate for at least 1 hour. Cover the bowl so the salad chills evenly and flavors develop.
Finish and serve
  1. Just before serving, add chopped romaine lettuce and toss. Serve immediately so the lettuce stays crisp and bright.

Notes

Pro tip: rinse the pasta in cold water and cool it before mixing so your dressing doesn’t turn oily. Refrigerate covered for up to 3 days; add romaine right before serving for best crunch. Freezing isn’t recommended because lettuce and mayo-based dressing change texture. For a lighter option, use light mayonnaise or Greek yogurt in place of half the mayo (still chill before serving).