Chicken club pasta salad

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Chicken club sandwich-style pasta! Substitute Monterey Jack cheese for the Muenster, if desired.

I found this pasta salad using the AR ingredient search tool. I had a chicken breast leftover from grilling to use up, so used that instead of rotisserie chicken.

To my homemade Italian salad dressing I added 1 tsp. chili powder and 1 tsp. cumin. To salad I added 5 green onions chopped 1 bunch cilantro. Substituted sharp cheddar cheese for muenster.

Made this for Recipe Group…We LOVED this salad! I used a 12oz. box of tri-color rotini and omitted the celery. I used all of the other ingredients but sort of eye-balled them to taste.


8 ounces corkscrew-shaped pasta
3/4 cup Italian-style salad dressing
1/4 cup mayonnaise
2 cups chopped, cooked rotisserie chicken
12 slices crispy cooked bacon, crumbled
1 cup cubed Muenster cheese
1 cup chopped celery
1 cup chopped green bell pepper
8 ounces cherry tomatoes, halved
1 avocado – peeled, pitted, and chopped


Bring a large pot of lightly salted water to a boil.

Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes.

Drain and rinse under cold water.

Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.

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