Save to Pinterest The idea came to me during one of those sweltering July afternoons when even standing near the stove felt like a personal offense. My neighbor had dropped off some fresh peas from her garden, and I had leftover rotini from a failed attempt at making mac and cheese for my niece the night before. I threw some chicken in a pan, mostly because I needed to use it up, and suddenly the smell of frying breadcrumbs had my roommate wandering into the kitchen with that hopeful look people get when theyre pretending theyre not hungry.
I first brought this to a friends rooftop gathering last summer, thinking Id contribute something substantial but still light enough for the heat. Within fifteen minutes, three different people had asked for the recipe, and someone accidentally ate half the chicken straight from the serving bowl before I could even mix everything together. Now it shows up at every neighborhood function, and Ive stopped pretending I invented anything groundbreaking.
Ingredients
- Short pasta (rotini or penne): The curly shapes grab onto the dressing and peas, and I find rotini holds up better overnight than smooth pasta
- Frozen peas: Thaw them completely and pat dry with paper towels or theyll water down your dressing
- Red bell pepper: Adds this sweet crunch that cuts through all the creaminess
- Green onions: Use both the white and green parts for a mild onion flavor that doesnt overpower
- Chicken breasts: Slice them against the grain into uniform pieces so they cook at the same rate
- Panko breadcrumbs: These create this delicate shatter-crisp thats impossible to achieve with regular breadcrumbs
- Garlic powder and paprika: The dynamic duo that makes the breading taste like actual effort went into it
- Mayonnaise and sour cream: This combo gives you tanginess and body without being too heavy
- Fresh dill and parsley: If you only have dried herbs, use half the amount but fresh really makes this sing
Instructions
- Cook and cool the pasta:
- Boil it in well-salted water until perfectly al dente, then rinse immediately under cold water to stop the cooking
- Prep your chicken pieces:
- Cut the breasts into bite-sized chunks, about the size of a large marble, so each forkful gets some chicken
- Set up three shallow bowls:
- Flour in one, beaten eggs in the second, and panko mixed with your spices in the third
- Bread the chicken:
- Dredge each piece in flour, shake off the excess, dip in egg, then press into the panko mixture until thoroughly coated
- Fry until golden:
- Heat about half an inch of oil in a skillet and cook the chicken in batches for 3 to 4 minutes per side until deeply golden and crispy
- Whisk the dressing:
- Combine all the dressing ingredients in a large bowl and taste it before adding the pasta
- Combine everything:
- Toss the pasta, vegetables, and dressing together, then gently fold in the chicken right before serving
Save to Pinterest My brother claimed he didnt like pasta salad until he tried this version at a family reunion. He went back for thirds and eventually admitted he might have been wrong about cold pasta dishes his entire life.
Making It Ahead
You can prep everything up to 24 hours in advance—cook the pasta, bread and fry the chicken, and whisk the dressing. Store each component separately in airtight containers. When its time to serve, let the chicken come to room temperature before tossing it in, because cold fried chicken loses its magic.
Shortcut Options
Sometimes I skip the whole frying situation and use shredded rotisserie chicken instead. Its not the same experience, obviously, but it still delivers that protein comfort without the oil splatter and standing over a hot stove. The pasta and vegetables carry the dish just fine on their own.
Serving Suggestions
This works as a standalone meal or alongside grilled corn, but I also love piling it into a hollowed-out tomato for something that looks fancy but takes zero extra effort. Serve with extra dressing on the side because someone will inevitably want more.
- Sprinkle extra fresh herbs over the top right before serving for color
- Add crumbled bacon if you want to make it completely over-the-top
- Keep extra lemon wedges handy for a bright hit of acidity
Save to Pinterest Hope this becomes one of those recipes you make without thinking, the one your friends start requesting before they even RSVP to anything.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the pasta, vegetables, and dressing up to 4 hours ahead. Store them separately in the refrigerator. Add the crispy chicken and toss everything together just before serving to maintain the chicken's crunch.
- → What's the best way to keep the chicken crispy?
Fold the fried chicken into the salad at the last moment before serving. If making ahead, store it separately in an airtight container and add it just before serving. Coating with panko breadcrumbs ensures maximum crispiness.
- → Can I use rotisserie chicken instead?
Absolutely. Using store-bought rotisserie chicken saves time and effort. Simply shred or cube it and add it directly to the salad. You'll skip the breading and frying steps, reducing total preparation time to about 20 minutes.
- → How should I store leftovers?
Store the pasta salad in an airtight container in the refrigerator for up to 2 days. The chicken will soften over time, so for best results, enjoy it fresh or within a few hours of assembly.
- → Can I substitute the ranch dressing?
Yes, store-bought ranch dressing works perfectly if you're short on time. Alternatively, try Caesar, Italian, or creamy herb dressings for different flavor profiles while maintaining the same structure.
- → What vegetables work well in this salad?
Beyond the recipe's peas, bell peppers, and green onions, consider adding diced celery, cherry tomatoes, cucumbers, or corn. These additions add color, texture, and nutritional variety while complementing the ranch dressing.