Chicken & Bacon Pasta Salad

5 meals

From a reel by Jack Perez — watch the original

Ingredients

• 1 Box Barilla Protein+ Pasta (14.5 oz / 410g dry)
• 1.5 lbs Boneless Skinless Chicken Breast (680g raw)
• 1.5 Tbsp Famous Dave's Chicken Rub (13g)
• 4 oz Center Cut Bacon (113g)
• 1.5 Cups Cherry Tomatoes, halved (225g)
• 1 Medium Cucumber, diced (225g)
• 1/3 Medium Red Onion, diced (55g)
• 1.5 Cups Arugula (45g)
• 1/4 Cup Grated Parmesan Cheese (22g)
• 1/4 Cup Light Mayonnaise (60g)
• 3/4 Cup Plain Greek Yogurt (170g)
• 1 Tbsp Dijon Mustard (15g)
• 1.5 Tbsp Lemon Juice (22mL)
• 1 tsp Garlic Powder
• 1 Tbsp Grated Parmesan Cheese (5g)
• 2 Tbsp Water
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. Boil the pasta, drain, rinse with cold water, and let it cool completely.
2. Season the chicken with the rub and air fry at 400°F for 10–14 minutes until cooked through. Let the chicken rest before dicing.
3. Fry the bacon until it reaches a crispy texture.
4. Prepare the vegetables by halving the tomatoes and dicing the cucumber and red onion.
5. Create the dressing by whisking together the mayonnaise, Greek yogurt, mustard, lemon juice, garlic powder, parmesan, water, salt, and pepper until the mixture is smooth.
6. In a large bowl, combine the cooled pasta, diced chicken, crispy bacon, prepared vegetables, arugula, and parmesan cheese. Pour the dressing over the mixture and toss until everything is evenly coated.
7. Divide the salad into five portions of approximately 2.5 cups each. This dish can be stored for up to 5 days and should be served cold.