Creamy Chicken Pasta Salad - filling and oh-so-easy pasta salad packed with great flavors, textures and colors. A fantastic summer dish that can be served as a side or a complete meal on its own!
Cook pasta according to package directions, drain using a colander, let it cool then place in a large bowl, and set aside.
Season chicken with salt, pepper and your favorite seasoning ( I usedcreole seasoning)
In a large skillet, heat half of the oil over medium to high heat, add chicken and sear for about 5 minutes on each side, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of the pieces. Chicken should be about 90% cooked through. Let it rest for about 10 minutes, then cut into bit slices.
To the large bowl of pasta add cucumbers, bell pepper, green onions, olives, red onions and chicken. set aside.
To a medium bowl or large measuring cup, add the remaining olive oil, vinegar, honey, mustard, mayonnaise, ranch dressing salt and pepper and blend until they are fully incorporated.
Add the dressing to the chicken and pasta and stir until coated. cover bowl with a transparent plastic wrap and let it sit in the fridge for about an hour before serving.
Serve cold or reheat gently prior to serving, if desired.
Notes
Salad will keep in an airtight container in the fridge for up to 5 days.
Make the salad several hours ahead of time — no longer than a day— in advance for best flavor. Cover and refrigerate until serving time.
It is also convenient to use a rotisserie chicken or a package of refrigerated fully-cooked roasted chicken strips.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.