Ingredients:

  • 16 oz rotini pasta
  • 3 cups cooked chicken breast, cubed
  • 8 slices center-cut bacon, cooked until crispy and crumbled
  • 1.5 cups plain non-fat Greek yogurt
  • 1 packet (28g) ranch seasoning mix
  • 2 cups chopped romaine lettuce
  • 1 pint cherry tomatoes, halved
  • 1 cup sharp cheddar cheese, shredded
  • 0.5 red onion, finely diced

Instructions:

  1. Boil the 16 oz rotini pasta in salted water for 10 minutes. Drain and immediately rinse with cold water to stop the cooking.
  2. Drain the pasta in a micro-mesh colander and immediately rinse under cold running water until completely chilled to remove excess starch.
  3. In an oversized mixing bowl, whisk together the non-fat Greek yogurt and ranch seasoning mix until smooth and velvety.
  4. Add the chilled pasta, cubed chicken, halved cherry tomatoes, and diced red onion to the dressing. Toss thoroughly to coat.
  5. Just before serving, fold in the crispy bacon crumbles, shredded cheddar cheese, and chopped romaine lettuce to maintain structural integrity and crunch.