Ingredients

1.5 lbs chicken breasts or tenderloins, diced

2 tablespoons poultry seasoning (such as Cajun or lemon pepper)

8 strips bacon, diced

1 lb short pasta like rotini or fusilli

12 oz romaine lettuce, chopped

1/2 cup parmesan, freshly shredded (plus more for topping)

1/2 cup garlic butter croutons, partially crushed

1 teaspoon salad supreme seasoning, or to taste (Perfect Pinch brand recommended)

1/2 cup Caesar dressing

1/3 cup ranch dressing

2 tablespoons olive oil

1 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

3 small garlic cloves, chopped

2 tablespoons fresh squeezed lemon juice

3/4 cup freshly grated Parmigiano-Reggiano

1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

Instructions

Step 1: Season the diced chicken pieces liberally on all sides with your chosen poultry seasoning, such as Cajun or lemon pepper.

Step 2: In a skillet over medium-low heat, add the diced bacon and cook until crispy on both sides. Remove the bacon and place it on a paper towel-lined plate to absorb excess grease. Remove most of the bacon grease from the skillet.

Step 3: Add 2 tablespoons of olive oil to the skillet and cook the chicken for about 3–4 minutes per side, until the internal temperature reaches 165°F (74°C).

Step 4: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta in a colander and rinse with cold water to cool.

Step 5: In a large bowl, combine the cooled pasta, cooked chicken, crispy bacon, parmesan, salad supreme seasoning, Caesar dressing, and ranch dressing. Avoid mixing the romaine lettuce and croutons into the entire salad if you expect leftovers, as romaine wilts and croutons become soggy over time.

Step 6: To serve, add the chopped romaine lettuce and partially crushed croutons on top. Sprinkle extra parmesan and salad supreme seasoning for added flavor.

Tips & Variations

For a lighter version, substitute mayonnaise with Greek yogurt in the dressing mixture.

Use smoked bacon for an extra depth of flavor.

Add cherry tomatoes or sliced cucumbers for freshness and color.

To keep the salad crisp longer, add romaine and croutons fresh when serving rather than mixing them in during storage.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Keep romaine lettuce and croutons separate until ready to serve to prevent sogginess. When reheating, it is best to enjoy the salad cold or at room temperature, as warming may wilt the lettuce and soften the pasta further.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the pasta, chicken, bacon, and dressing ahead of time. Store them separately from the romaine lettuce and croutons and combine just before serving to keep everything fresh and crunchy.