Saturday, September 22, 2012

Buffalo Ranch Chicken Pasta Salad

 Need a side dish for a tailgate, football party or any party for that matter?  This tasty little salad wraps the flavor of buffalo wings into a one dish meal.  It is best if made a few hours before your gathering and refrigerated for a few hours.  It is also very portable...just pack in a cooler with ice packs and make sure to keep it chilled until you are ready to serve!

To make the dressing mix together 1 jar of Ranch Dressing (light dressing can be substituted) and I ended up using about 1/2 the bottle of Frank's Red Hot, you may use more or less, depending on your "hotness" tolerance. 
Next, cook a box of pasta and your chicken.  (I seasoned chicken tenders with a little salt and pepper).
Once pasta has cooked - rinse in cold water and place in large container or bowl.  Dice/shred chicken.  Dice celery and red onion. 
Top with dressing (I reserved a little of the dressing and added it to the salad before serving; you know - to "freshen" it up) and stir to combine -
Chill for 2 hours and serve.
Buffalo Ranch Chicken Pasta Salad
1 Bottle Ranch Dressing
1 Bottle Franks Red Hot
1 1lb. Boneless, skinless chicken breasts (or tenders)
3 Stalks Celery, washed and diced
1/2 Red onion, peeled and diced
DIRECTIONS:  Combine dressing and approx. 1/2 the botttle of Frank's Red Hot Sauce (adjust amount to your taste).  Set aside.  Cook pasta according to package directions. Rinse in cold water.  Cook chicken (season lightly with salt and pepper).  I browned my chicken in a skillet - however, I think it would be really good grilled.  Dice celery and onion.  Place pasta in large bowl/container.  Add chicken, celery and onion.  Top with dressing and stir to combine.  Refrigerate for 2 hours before serving.


1 comment:

  1. Ummm can't wait to taste tonight!!!