BLT Pasta Salad

6 meals

From a reel by Jack Perez — watch the original

Ingredients

• 14.5 oz Box Barilla Protein+ Pasta (411g dry)
• 1.5 lbs Boneless Skinless Chicken Breast (680g raw)
• 1 Pack Center Cut Bacon (12 oz / 340g)
• 1/2 Red Onion, diced (75g)
• 2 Cups Cherry Tomatoes, chopped (300g)
• 3 Cups Romaine Lettuce, chopped (180g)
• 1 Tbsp Famous Dave’s Chicken Rub
• 1 Cup 0% Plain Greek Yogurt (240g)
• 6 Tbsp Light Mayo (90g)
• 3 Tbsp Vinegar (45g)
• 1 tsp Dried Parsley
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder

Instructions

1. Boil the pasta, drain it, rinse with cold water, and let it cool.
2. Season the chicken with the chicken rub and air fry at 375°F for 12 to 15 minutes, then dice.
3. Cook the bacon until it reaches a crispy texture.
4. Chop the red onion, cherry tomatoes, and romaine lettuce.
5. Prepare the dressing by mixing the Greek yogurt, light mayo, vinegar, parsley, salt, black pepper, garlic powder, and onion powder until the mixture is smooth.
6. In a large bowl, combine the cooled pasta, diced chicken, crispy bacon, chopped vegetables, and the ranch dressing, tossing until everything is evenly coated.
7. Divide the salad into 6 servings. This can be stored for 4 to 5 days and should be served cold.