Chicken and Bacon Pasta Salad

Chicken and Bacon Pasta Salad


12 people made this

About this recipe: An easy salad, which is packed full of delicious flavours and textures. Pasta is tossed with bacon, chicken, asparagus, cranberries and almonds in a tangy dressing.


Serves: 4 

  • 6 rashers streaky bacon
  • 10 spears asparagus, ends trimmed
  • 225g pasta
  • 3 tablespoons light mayonnaise
  • 3 tablespoons balsamic salad dressing
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 125g marinated artichoke hearts, coarsely chopped
  • 1 cooked chicken breast, cubed
  • 4 tablespoons dried cranberries
  • 4 tablespoons toasted flaked almonds
  • salt and pepper to taste

Prep:20min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr40min 

  1. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Meanwhile, bring a large pot of lightly salted water to the boil. Add asparagus and cook until tender, about 1 minute. Strain asparagus out of water and immediately plunge into a bowl filled with ice water; let sit in ice water until completely cold, then cut into 2.5cm pieces. Next, add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain, rinse with cold water until chilled, then drain well.
  3. Stir together mayonnaise, balsamic vinaigrette, lemon juice and Worcestershire sauce in a large bowl. Toss in artichokes, chicken, cranberries, almonds, crumbled bacon and asparagus. Season to taste with salt and pepper, then mix in cooked pasta. Refrigerate for at least 1 hour before serving.

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