Description
A no-cook American salad featuring grilled chicken, al dente penne pasta, tangy ranch dressing, and crisp veggies. Customize creaminess with portable ramekin portions for picnics, potlucks, or quick lunches. This pork-free, dairy-rich recipe balances smoky, fresh, and creamy flavors effortlessly.
Ingredients
Chicken Breast 4 (6 oz each), grilled
Penne Pasta 8 oz, cooked al dente
Cherry Tomatoes 2 cups
Corn Kernels 1 cup, thawed (use frozen; substitute with edamame)
Cheddar Cheese 1 cup, cubed (substitute with feta for tang)
Ranch Dressing 1 cup (choose chunky for texture)
Green Onions 4 tbsp, sliced (scallions work)
Cilantro 2 tbsp, chopped (substitute with parsley)
Instructions
Grill chicken breasts over medium heat until 165°F internal temperature; let rest 5 minutes and dice into cubes
Boil penne pasta until al dente (2-3 minutes less than package instructions); drain and rinse with cold water
In a large bowl, combine pasta, grilled chicken, cherry tomatoes, corn, cubed cheese, and sliced green onions
Gradually add ranch dressing while tossing to evenly coat without crushing ingredients
Refrigerate salad for 2 hours to chill; sprinkle chopped cilantro just before serving
Notes
Check chicken doneness using a thermometer to avoid overcooking
Optional substitution: Toast pasta in a dry pan for 2-3 minutes for extra crunch
Storage: Keep refrigerated for up to 3 days; separate cilantro until serving
Alternative cheese options: Bleu cheese or Gorgonzola cubes for sharper flavor
Low-carb option: Replace penne pasta with zucchini noodles (approx. 4 medium zucchinis, spiralized)
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg