{"id":159,"date":"2016-08-14T01:41:25","date_gmt":"2016-08-14T01:41:25","guid":{"rendered":"http:\/\/jessepannell.com\/?page_id=159"},"modified":"2021-12-25T15:46:29","modified_gmt":"2021-12-25T15:46:29","slug":"chicken-and-ranch-pasta-salad-with-bacon","status":"publish","type":"page","link":"https:\/\/jessepannell.com\/index.php\/recipes\/human-recipes\/salads\/chicken-and-ranch-pasta-salad-with-bacon\/","title":{"rendered":"Chicken and Ranch Pasta Salad with Bacon"},"content":{"rendered":"

Chicken and Ranch Pasta Salad with Bacon<\/strong><\/p>\n

\"Chicken

Chicken and Ranch Pasta Salad with Bacon<\/p><\/div>\n

Ingredients<\/strong>
\n20 oz Shredded Chicken
\n3 Hard Boiled Eggs
\n2 Stalks Celery, chopped
\n1\/2 Large Sweet Onion
\n1\/2 can Medium Black Olives, chopped
\n1\/2 pint Ranch Dressing<\/a>
\n1\/2 pint Buttermilk
\n1\/2 cup Frozen Mixed Vegetables
\n1\/2 cup Chopped Broccoli (large pieces) Fresh or Frozen
\n1\/2 teaspoon Black Pepper
\n2 dashes Worcestershire Sauce (Heavy dashes)
\n2 cloves of Garlic (minced)
\n16 oz. of Cork Screw Pasta
\n1\/2 cup Bacon, cooked and chopped<\/p>\n

Directions<\/strong>
\nBring a large pot of water to a rapid boil, add pasta and mixed vegetables
\nCook until pasta is almost done, then add broccoli.
\nContinue to cook until pasta is done and broccoli is bright green. Don\u2019t overcook your pasta or broccoli they will be mushy<\/p>\n

Fill a gallon pitcher 1\/2 full of ice and fill the rest of the way with cold water; set aside<\/p>\n

While your water is coming to a boil start working on the rest of the salad
\nIn a large bowl place the shredded chicken and hard boiled eggs.
\nUsing a pastry blender mix the shredder chicken and hard boiled eggs together.<\/p>\n

Using a pastry blender to mix the eggs and chicken together you don\u2019t have to chop the eggs. TIME SAVER!!!!!<\/em><\/p>\n

Add the buttermilk, ranch dressing, garlic, black pepper and Worcestershire sauce; mix well and then place in the refrigerator.
\nChop your celery and sweet onion and add to the chicken and egg mixture. Mix well
\nPut back in the refrigerator
\nSlice and chop your black olives
\nAdd olives to mixture in the refrigerator. Mix well
\nPut back in the refrigerator<\/p>\n

Once your pasta and veggies are done; pour into a colander and run cold water over to start the cooling.
\nDrain to get most of the water off but don\u2019t worry about letting it drain very long
\nPour pasta and veggies immediately back into the empty pot
\nPlace the colander on top of the pot and immediately fill the pot with the ice water you got ready earlier
\nNow pour the ice back into the pitcher; add additional ice to bring it back up to 1\/2 full and then fill with water
\nNow pour the pasta and veggies back into the colander and drain again
\nPour pasta and veggies immediately back into the empty pot
\nPlace colander on top of the pot and immediately fill the pot with ice water.
\nLet the ice sit in the top of the water while you finish making the rest of your salad<\/p>\n

Once you have everything completed for the rest of your salad
\nPour the ice out of the colander and then pour the pasta and veggies back into the colander
\nDrain for just a couple of minutes<\/p>\n

Now mix the pasta and veggies into the mixture that has been in the refrigerator.
\nOnce mixed, place everything back into the refrigerator to let the flavors develop.<\/p>\n

Now mix in your bacon and serve<\/p>\n

Note<\/strong>: I make my own bacon bits and keep them in a pint jar in the refrigerator for quick and easy use<\/em><\/p>\n

Note<\/strong>: If your salad is too dry add a little ranch and buttermilk to add more moisture to your salad but don\u2019t go too heavy adding unless you like a soupy salad.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Chicken and Ranch Pasta Salad with Bacon Ingredients 20 oz Shredded Chicken 3 Hard Boiled Eggs 2 Stalks Celery, chopped 1\/2 Large Sweet Onion 1\/2 can Medium Black Olives, chopped 1\/2 pint Ranch Dressing 1\/2 pint Buttermilk 1\/2 cup Frozen … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":59,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/pages\/159"}],"collection":[{"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/comments?post=159"}],"version-history":[{"count":4,"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/pages\/159\/revisions"}],"predecessor-version":[{"id":225,"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/pages\/159\/revisions\/225"}],"up":[{"embeddable":true,"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/pages\/59"}],"wp:attachment":[{"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/media?parent=159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}