16 oz BUTTERMILK RANCH (Ken's Steakhouse or Kraft)
Coarse Ground BLACK PEPPER (to taste)
SALT (to taste)
LEAF LETTUCE
Instructions
Pan-fry chicken breast in a little oil until done, about 10 minutes
per side. Meanwhile, slow-fry bacon.
Boil pasta about 10 minutes, drain and rinse in cool water. Prepare
tomatoes, cucumber, and onion as stated, then mix into cooled pasta
along with buttermilk ranch.
Break or chop bacon into chunks. Cube chicken, then salt and pepper
the cubes. Add these when cool and mix. Taste and add additional salt
and pepper if needed.
Chill several hours and serve on beds of leaf lettuce.
Serving
Suggestions
ALTERNATIVE - Omit pasta, line sub rolls with lettuce, add chilled mixture.
Originally Submitted
9/1/2010
0 Out of 5 from
0 reviews
You can add this (OZ) CHICKEN & BACON PASTA SALAD recipe to your own private DesktopCookbook.
 CHICKEN & BACON PASTA SALAD Recipe "Pin It"){kind=logo}
