Chicken Pasta Salad With Bacon

Good old pasta salad with grilled chicken, onion, pepper, peas, and crispy bacon, all tossed in a creamy Mayo sour cream dressing.

Course Salad

Prep Time 20

Cook Time 20

Servings servings

Calories 719kcal

Cook pasta as per package instructions. ( Make sure you season the water well). Once cooked, drain the pasta and run it under cold water to stop the cooking process. Darin again and keep aside.
If using frozen peas, let the peas rest in hot water for 10-15 minutes for the peas to come down to room temperature.
If chicken breast is too thick, pound to even thickness with a rolling pin or meat mallet. Pat chicken dry with a kitchen towel ( for the seasoning to stick well). Season both sides with mix of garlic powder, paprika, salt, and pepper.
Heat oil in a skillet, sear chicken breast for 4-5 minutes on both sides until it is cooked through. Cover it and let it rest for 10-15 minutes. Chop grilled chicken into 1 inch pieces. Let the chicken cool down a bit.
Mix all the ingredients for salad dressing. You can make it a day ahead and let it rest for the flavours to develop.
In a large salad bowl, add pasta, diced chicken and rest of the ingredients.
If not serving immedietly, drizzle half of the dressing. Toss well to coat the pasta. Let it chill. Drizzle rest of the dressing just before serving the salad.