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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate