Description
A quick, hearty pasta salad with turkey bacon, rotisserie chicken, and chickpea pasta. This no-bake dish delivers 25g protein per serving with smoky flavors and satisfying crunch. Perfect for a make-ahead lunch or dinner.
Ingredients
1 head romaine lettuce, chopped
4 roma tomatoes, deseeded and diced
6 slices turkey bacon
2.5 cups rotisserie chicken
8.8 oz chickpea pasta
1/4 red onion, finely diced
3/4 cup ranch dressing
1/2 tsp garlic powder
Instructions
Wash and chop romaine lettuce into 1-inch ribbons in a large bowl
Core, dice, and deseed roma tomatoes with a paring knife
Dice red onion into fine pieces
Heat skillet over medium-high heat and cook turkey bacon 5-7 minutes until crispy
Transfer bacon to paper towel-lined plate to drain and cool
Chop chicken into bite-sized uniform pieces
Boil 4 quarts salted water and cook chickpea pasta 7-9 minutes al dente
Drain pasta and allow to cool completely before combining with other ingredients
Toss all components with ranch dressing and garlic powder until evenly coated
Notes
Substitute tempeh bacon for vegan option
Use iceberg lettuce for extra crunch
Opt for fat-free ranch or yogurt-based dressing
Chickpea pasta is naturally gluten-free
Store in airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 12
- Category: trends
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 120mg