High Protein Chicken Bacon Ranch Pasta Salad Meal Prep

High protein chicken bacon ranch pasta salad is a practical high protein salad for home cooks who need a filling lunch that holds up in the fridge. It uses simple grocery ingredients, and it fits busy weeks when you want food ready to grab.

This recipe is built for meal prep. It stays creamy without turning watery, and the pasta keeps a good bite when you cool it correctly. For a quick grab-and-go option on busy days, try
10 minute chicken caesar wraps.

The protein comes from cooked chicken and bacon, plus a yogurt-forward ranch dressing. That keeps the flavor familiar while keeping the salad more balanced than a heavy mayo-only version.

If you need a lunch that works for workdays, school days, or weekend prep, this is an easy one-bowl option that portions cleanly. If you are building a weekly rotation of practical midday meals If you prefer a warm and comforting dinner after meal prep days, this pairs well with
chicken pot pie casserole.

Time Breakdown

What Is Chicken Bacon Ranch Pasta Salad

Chicken bacon ranch pasta salad is a cold pasta salad made with cooked pasta, chopped chicken, crisp bacon, and a ranch-style dressing. It is mixed with crunchy add-ins like celery and green onion to keep texture from feeling soft.

The texture should be creamy but not thick and sticky. The pasta should be chilled and drained well so it does not water down the dressing. The chicken should be bite-size and well-seasoned so it stays flavorful once cold.

This works as a high protein salad because the protein is built into every forkful. Chicken provides the main structure, bacon adds flavor and fat, and Greek yogurt in the dressing boosts protein while keeping the dressing smooth. For a lower-carb, high-protein dinner option, you might also like
keto bacon ranch chicken thighs.

Ingredients

This recipe balances protein, crunch, and creamy dressing. Use chilled, fully cooked chicken and fully cooked bacon so the salad mixes fast and stays safe for meal prep.

• 3 cups cooked chicken breast, diced (about 1 1/2 pounds raw)
• 8 slices bacon, cooked crisp and chopped
• 8 ounces pasta (rotini or bowties)
• 1 cup celery, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup green onions, sliced

High-Protein Ranch Dressing

• 1 cup plain Greek yogurt (2% or whole)
• 1/3 cup mayonnaise
• 2 tablespoons milk (as needed to thin)
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill (or 1/2 teaspoon if strong)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Step-by-Step Instructions

1. Cook and Cool the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, checking about 1 minute before the package time. The pasta should be tender but still slightly firm in the center.

Drain it immediately and rinse under cold water for about 10–15 seconds to stop the cooking. Shake the colander well so excess water drains off.

Spread the pasta out on a large plate or sheet pan for a few minutes to release steam. This prevents extra moisture from thinning the dressing later.

2. Prepare the Chicken and Bacon

Dice the cooked chicken into small, even bite-size pieces. Keeping the pieces uniform helps the salad mix evenly and ensures every bite has protein.

Cook the bacon in a skillet over medium heat until crisp. Once browned and firm, transfer it to paper towels to drain. After it cools, chop into small pieces. Crisp bacon holds its texture better once chilled.

3. Make the High-Protein Ranch Dressing

In a mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, garlic powder, onion powder, dill, salt, and black pepper. Stir until smooth and fully combined. Add milk one tablespoon at a time until the dressing becomes creamy and slightly pourable.

It should coat the back of a spoon but still loosen when stirred. Taste the dressing and adjust the seasoning if needed. A small pinch of salt or an extra squeeze of lemon can improve the balance.

4. Combine the Salad

In a large bowl, add the cooled pasta, diced chicken, chopped bacon, celery, red onion, shredded cheddar, and green onions. Pour about three-quarters of the dressing over the top and gently toss to combine. Add more dressing as needed until everything is lightly and evenly coated.

The salad should look creamy but not heavy or wet. Stir slowly to avoid breaking the pasta.

5. Chill for Best Texture

Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This resting time allows the dressing to settle and the flavors to blend. After chilling, stir the salad once more.

If it appears slightly dry, add 1–2 tablespoons of milk or a spoonful of Greek yogurt and mix gently to refresh the texture.

6. Serve The Pasta

Serve the salad cold. Use a large spoon to scoop from the bottom so the chicken, bacon, and pasta stay evenly distributed. If packing for lunch, portion into airtight containers and keep refrigerated until ready to eat.

Nutrition Information

Recipe Overview

This high protein salad works because the protein is layered into the base, not added as a small topping. Chicken gives the salad structure. Bacon adds salty richness and helps the salad taste complete even when served cold.

Moisture control matters for pasta salad. Cooling and draining the pasta well prevents watery dressing. Greek yogurt keeps the dressing creamy and higher in protein, while a small amount of mayo keeps it smooth and ranch-like.

Flavor balance comes from acid and herbs. Lemon juice brightens the dressing, and dill and garlic keep it ranch-forward. Crunchy celery and onion prevent the salad from turning soft.

Everything comes together in one bowl after the pasta is cooked, so it stays efficient for meal prep. If you’re planning breakfast prep too, consider sausage breakfast muffin.

Recipe At a Glance

Helpful Tips and Variations

• Use rotisserie chicken if needed. Remove skin and chop small so it mixes evenly.
• For even higher protein, add 1/2 cup cottage cheese to the dressing and whisk until smooth.
• If you want more crunch, add diced bell pepper or cucumber right before serving.
• Keep bacon separate if you want it crisp for multiple days. Stir it in right before eating.
• If the salad thickens in the fridge, loosen with 1–2 tablespoons milk or a spoonful of yogurt.

Storage and Make-Ahead Notes

Store this high protein salad in airtight containers in the refrigerator for up to 4 days. Keep it cold for lunch packing. If the pasta absorbs dressing and the salad looks dry, stir and loosen with a splash of milk or an extra spoon of Greek yogurt.

For best texture, add bacon and green onions right before serving. Freezing is not recommended because the yogurt dressing can separate and the pasta texture turns soft after thawing. For a classic brunch option, you can also make classic eggs benedict.

Final Thoughts

This chicken bacon ranch pasta salad is a steady lunch option that fits regular meal prep. It keeps the protein high, the texture balanced, and the steps simple. If you want a high protein salad that holds up in the fridge and portions cleanly, this is a dependable choice for healthy recipes and weekday lunches. And if you’re baking something sweet for the weekend, these are a good pairing:
homemade cinnamon rolls.

Frequently Asked Question