Chicken Ranch Pasta Salad

Chicken Ranch Pasta Salad

Tyson(R) Grilled & Ready(R) 0

"Toss chicken and pasta with colorful vegetables and creamy ranch dressing for this easy and satisfying main dish pasta salad."

Ingredients 30 m {{adjustedServings}} servings 487 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 689 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Cook chicken according to package directions. Cut into cubes.
  2. Toss chicken, pasta, zucchini, squash and peppers together in large bowl.
  3. Combine cheese and dressing in small bowl. Pour over chicken and pasta mixture. Toss to coat. Chill before serving.
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  • Serving Suggestion: Spoon salad onto lettuce leaves on individual serving plates. Serve with bakery rolls. Refrigerate leftovers.
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Reviews 13

  1. 22 Ratings


Great Pasta Salad. I only made one major change, While I was sautéing the chicken I also sautéed the vegetables. I just am more found of cooked squash and zucchini than raw. Me and my husband both loved this recipe and will be making it again. But have decided to use red and yellow bell peppers instead of green and red.


I would recommend halving the ingredients. This cooked what looks like enough for 10 people. I also think it could stand a few seasonings depending on your taste. The mix was good, though, and the proportions of the ingredients were fine. It just made way more food than would feed four people.


Added 1/4 t. onion powder, 1 t. dried crushed parsley, 1 t. dried crushed bay leaves, 1/4 t. paprika and salt and pepper( to taste) to the ranch-style dressing before adding the cheese and mixing with the rest of the ingredients. It really needed some flavoring.