Description
Crisp lettuce, tender chicken, ditalini pasta, Gorgonzola, crispy bacon, and tangy homemade dressing make this salad flavorful and satisfying.
Ingredients
Scale
- 1 head Romaine lettuce, chopped
- 1/2 head Iceberg lettuce, chopped
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 8 oz ditalini pasta
- Water for boiling
- 1 teaspoon salt (for pasta water)
- 4 oz crumbled Gorgonzola cheese
- 6 slices bacon, cooked and crumbled
- 1 pint grape tomatoes, halved
- 3 green onions, thinly sliced
- 1/2 cup mayonnaise
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons milk (or more, to thin)
Instructions
- Prepare the Chicken: Season chicken breasts with salt, pepper, garlic powder, and paprika. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes per side, until cooked through (165°F/74°C). Let rest for 5-10 minutes, then dice.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add ditalini pasta and cook according to package directions (8-10 minutes, or until al dente). Drain and rinse with cold water.
- Cook the Bacon: Cook bacon using your preferred method (skillet, oven, or microwave) until crispy. Drain on paper towels, then crumble.
- Make the Dressing: In a medium bowl, whisk together mayonnaise, red wine vinegar, sugar, Dijon mustard, olive oil, dried oregano, garlic powder, salt, and pepper. Add milk, one tablespoon at a time, until desired consistency is reached. Taste and adjust seasonings as needed.
- Assemble the Salad: In a large bowl, combine Romaine and Iceberg lettuce. Add diced chicken, cooked ditalini pasta, crumbled Gorgonzola cheese, crumbled bacon, halved grape tomatoes, and sliced green onions.
- Dress and Serve: Pour dressing over the salad, starting with half and adding more as needed. Toss gently to coat. Serve immediately.
Notes
- Make Ahead: Prepare individual components ahead of time and store separately.
- Vegetarian Option: Omit chicken and bacon; add chickpeas, black beans, or tofu.
- Cheese Variations: Substitute Gorgonzola with blue cheese, feta, or Parmesan.
- Vegetable Additions: Add cucumbers, bell peppers, or avocado.
- Nut Additions: Add toasted almonds, walnuts, or pecans.
- Dressing Storage: Store leftover dressing in an airtight container in the refrigerator for up to 5 days.
- Chicken Cooking Methods: Grill or bake the chicken instead of pan-frying.
- Pasta Alternatives: Use elbow macaroni or small shells.
- Bacon Alternatives: Use turkey bacon.
- Spice it Up: Add red pepper flakes to the dressing.
- Sweetness Adjustment: Adjust the amount of sugar in the dressing.
- Herb Variations: Add fresh parsley, chives, or dill to the dressing.
- Presentation: Arrange the salad on individual plates.
- Lunch Prep: Pack salad and dressing separately for meal prepping lunches.
- Prep Time: 20 minutes
- Cook Time: 25 minutes