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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

Chicken Club Pasta Salad

  • Serves 8
  • Easy

About This Recipe

Main dish salads are so wonderful for many reasons. First, you can make a ton of them and just eat them until they are gone. Dinner is set for a few days!

Second, you can make a salad of just about any recipe. Turn your favorite sandwich into a recipe. Make a soup a salad. That may sound weird – but think about it. Chicken noodle soup, with chicken, noodles, and veggies, would be a wonderful salad with a creamy vinaigrette salad dressing. Gazpacho makes a great salad.

Chicken Club Salad OH

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. Use your favorite vegetables and your favorite salad dressing, mixed with some mayo if you’d like. Just one tip: write down your creations so you can reproduce it. There’s not much sadder than a lost recipe.



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 is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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