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Chicken Club Pasta Salad

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1 cup mayonnaise
1/2 cup plain yogurt
1/4 cup Dijon mustard
1/4 cup lemon juice
1 (16 ounce) package frozen baby peas
1 (16 ounce) package gemelli pasta
4 rotisserie chickens, meat removed and cubed
2 cups grape tomatoes
2 red bell peppers, chopped
2 yellow bell peppers, chopped
8 pieces bacon, crisply cooked and crumbled
2 cups cubed Havarti cheese
2 avocados, peeled and cubed
1 cup per serving mixed lettuce greens

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Chicken Club Pasta Salad

  • Serves 8
  • Easy

About This Recipe

The past few days have been uncomfortably hot and humid in my neck of the woods. It’s just weird to see the leaves changing colors while you’re sweating. I really want to have cool fall breezes and be able to enjoy this time of the year.

But in the meantime, main dish salads are on the menu. This recipe for Chicken Club Pasta Salad is one of my favorites. It takes all of the flavors of a club sandwich and turns them into a cool salad.

Enjoy this easy salad. And hopefully the weather will return to normal and I can start using my oven again!



Bring a large pot of salted water to a boil. Put the peas in a colander in the sink.


Meanwhile, combine the mayonnaise, yogurt, mustard, and lemon juice in a large bowl and whisk to blend.


Cook the pasta according to package directions until al dente.


Meanwhile, add the chicken, tomatoes, peppers, bacon, and cheese to the dressing in the bowl and mix gently.


When the pasta is cooked, drain it into the colander over the peas. Add both to the salad and stir to mix.


Cover and chill the salad for 1-2 hours to blend flavors.


To serve, stir the salad. Add the avocados and serve on lettuce.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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