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Chicken Club Pasta Salad with rotisserie chicken, crispy bacon, avocado, and cherry tomatoes in a creamy Italian-mayo dressing

Chicken Club Pasta Salad

A light yet satisfying pasta salad packed with rotisserie chicken, crispy bacon, creamy Muenster cheese, fresh veggies, and avocado, all tossed in a tangy Italian-mayo dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups corkscrew-shaped pasta or any short pasta such as rotini or fusilli
  • 1/2 cup Italian-style salad dressing Zesty Italian recommended
  • 1/3 cup mayonnaise full-fat for best creaminess
  • 2 cups rotisserie chicken chopped, thigh meat preferred for juiciness
  • 4 bacon slices cooked crispy and crumbled
  • 1 cup Muenster cheese cubed fresh from the block
  • 1 cup celery chopped, about 2 stalks
  • 1 cup green bell pepper chopped
  • 1 cup cherry tomatoes halved
  • 1 avocado diced, added just before serving to prevent browning

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk
  • Plastic wrap

Method
 

  1. Bring a large pot of lightly salted water to a boil. Add 2 cups corkscrew pasta and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold running water until completely cool.
  2. In a large mixing bowl, whisk together 1/2 cup Italian-style salad dressing and 1/3 cup mayonnaise until smooth and fully combined.
  3. Add the cooled pasta, chopped rotisserie chicken, crumbled bacon, cubed Muenster cheese, chopped celery, chopped green bell pepper, and halved cherry tomatoes to the bowl. Gently stir until everything is evenly coated. Do not add the avocado at this stage.
  4. Cover the bowl tightly and refrigerate for at least 30 minutes to let the flavors meld. If the salad looks dry after chilling, stir in a splash of Italian dressing or a tablespoon of mayo.
  5. Just before serving, gently fold in the diced avocado. Garnish with fresh parsley or basil if desired. Serve cold.

Notes

Avocado browns quickly once mixed in, so always add it right before serving. For make-ahead prep, cook pasta and chop all ingredients up to 24 hours in advance and keep the dressing separate. Lighter swap: use Greek yogurt in place of mayo and turkey bacon instead of regular bacon. Cheese options: cheddar or mozzarella work well in place of Muenster. Chicken options: leftover grilled chicken or turkey work just as well as rotisserie. Storage: keep in an airtight container in the fridge for up to 3 to 4 days. Not recommended for freezing.