Buffalo Chicken Pasta Salad
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Buffalo Chicken Pasta Salad
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
Ingredients
Scale
- 12 oz. (1 box) tricolor spiral pasta
- 1 pound chicken breast
- 3 celery stalks
- 1 green onion bundle
- 1 cup shredded carrot
- 13 oz. buttermilk ranch dressing
- 1/4 cup Franks Red Hot Sauce
- 5 oz. crumbled blue cheese + some for topping
Instructions
- Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. While chicken is cooking you can make the sauce. In a large mixing bowl add the buttermilk ranch dressing, Franks Red Hot Sauce, and crumbled blue cheese. On a cutting board chop up the celery and green onions then add them to the mixing bowl. Add the carrots, pasta, and shredded chicken. Stir the salad and garnish with extra blue cheese crumbles. Chill for an hour before serving.
Notes
- Test the sauce for the spiciness. Add more hot sauce to your liking.
Nutrition
- Serving Size: 6
- Calories: 734
- Sugar: 4
- Sodium: 1107
- Fat: 43
- Saturated Fat: 11
- Unsaturated Fat: 29
- Trans Fat: 0
- Carbohydrates: 50
- Protein: 37
- Cholesterol: 103
