Pin I threw this together on a Sunday afternoon when the fridge was half empty and I had leftover grilled chicken from the night before. The bacon was sizzling, filling the kitchen with that unmistakable smoky scent, and I thought why not turn this into something more than just a sandwich? What started as improvisation became one of those recipes I now make on repeat, especially when I need something that feels indulgent but still light enough for warm weather. It's the kind of dish that makes you forget you're eating salad.
The first time I brought this to a backyard barbecue, it disappeared before the burgers were even done. People kept asking if there was more, and one friend actually texted me the next day for the recipe. I love how the crisp lettuce stays refreshing even when tossed with the warm pasta, and the bacon adds just enough saltiness to balance the juicy tomatoes. It's become my go to whenever I want to contribute something that looks effortless but tastes like I planned it all week.
Ingredients
- Medium pasta shells: Their little pockets catch the dressing beautifully, and they hold up well without getting mushy if you need to make this ahead.
- Grilled chicken breast: I usually grill extra chicken whenever I fire up the pan, so I always have some ready to dice and toss in.
- Bacon: Cook it until it's truly crisp, the crunch is half the magic here and it crumbles cleanly into every bite.
- Romaine lettuce: It stays sturdy and doesn't wilt immediately like softer greens, giving you that satisfying crunch.
- Cherry tomatoes: Halving them releases their sweetness and juice, which mingles perfectly with the creamy dressing.
- Red onion: A little sharpness goes a long way, if you're sensitive to raw onion, soak the diced pieces in cold water for five minutes first.
- Light mayonnaise: It keeps things creamy without feeling heavy, and you won't miss the extra calories.
- Greek yogurt: This adds a subtle tang and extra protein while thinning out the mayo just enough.
- Lemon juice: Freshly squeezed is best, it brightens everything and keeps the flavors lively.
- Dijon mustard: Just a teaspoon gives the dressing a gentle kick without overpowering.
- Garlic powder: I prefer it here over fresh garlic because it distributes evenly and doesn't get too sharp.
Instructions
- Cook the pasta shells:
- Boil them according to the package directions until they're just tender, then drain and rinse under cold water to stop the cooking. This keeps them from turning gummy and cools them down fast so they're ready to toss.
- Make the dressing:
- In a small bowl, whisk together the light mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper until it's smooth and creamy. Taste it and adjust the seasoning, sometimes I add a pinch more lemon if it needs brightness.
- Combine everything:
- In a large mixing bowl, add the cooled pasta, diced grilled chicken, crumbled bacon, chopped lettuce, halved cherry tomatoes, and red onion if you're using it. Gently fold everything together so the ingredients are evenly distributed.
- Toss with dressing:
- Pour the dressing over the salad and use a large spoon or spatula to toss gently until every piece is coated. Be careful not to mash the tomatoes or bruise the lettuce.
- Serve or chill:
- You can serve it right away for a room temperature salad, or cover and refrigerate for 20 minutes to let the flavors meld. Either way, it's delicious.
Pin 
One evening, I packed this in a container and ate it on the porch while the sun went down. It wasn't fancy, just me and a fork and the sound of cicadas, but that simplicity made it memorable. Sometimes the best meals are the ones that don't ask for much except a little attention and fresh ingredients. This salad has become one of those quiet favorites that I turn to when I want something satisfying without the fuss.
Make Ahead Tips
This salad is perfect for meal prep, but there are a few tricks to keeping it fresh. Cook the pasta and chicken in advance, then store them separately in the fridge along with the prepped bacon and dressing. When you're ready to eat, toss everything together with freshly chopped lettuce and tomatoes. If you must assemble it fully ahead of time, keep the lettuce separate and stir it in just before serving so it stays crisp and vibrant.
Flavor Variations
I've played around with this recipe more times than I can count. Sometimes I add diced avocado for creaminess, or toss in shredded cheddar for a sharper bite. If you want a smokier flavor, try using smoked paprika in the dressing or swap in turkey bacon for a lighter twist. You can even throw in some fresh herbs like basil or parsley to brighten things up, it's one of those recipes that welcomes experimentation without losing its soul.
Serving Suggestions
This salad shines as a standalone lunch, but it also works beautifully as a side at barbecues or potlucks. I like to serve it alongside grilled corn or a platter of fresh fruit for a complete summer spread. If you're pairing it with a drink, a crisp Sauvignon Blanc or a cold glass of iced tea complements the creamy, tangy flavors perfectly.
- Serve it in individual mason jars for easy grab and go lunches.
- Double the recipe if you're feeding a crowd, it scales up beautifully.
- Garnish with extra crumbled bacon or a sprinkle of black pepper for a finishing touch.
Pin This salad reminds me that good food doesn't have to be complicated, just honest and full of flavor. I hope it becomes a staple in your kitchen the way it has in mine.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, this salad is excellent for meal prep. Cook all components and store separately in airtight containers for up to 3 days. Add the lettuce just before serving to maintain its crispness. The dressing can be kept in a separate container and mixed in when ready to eat.
- → What pasta shape works best?
Medium pasta shells are ideal as they hold the dressing well and create a satisfying bite with other ingredients. You can also use bow-tie pasta, rotini, or penne as alternatives. Avoid long pasta shapes like spaghetti.
- → How can I make this lighter?
Replace regular mayonnaise with Greek yogurt-based mayo or use half mayo and half Greek yogurt. Substitute turkey bacon for regular bacon, use grilled chicken breast without skin, and increase the vegetable portions for added nutrition without extra calories.
- → Can I add other vegetables?
Absolutely. Diced avocado, cucumber, bell peppers, or radishes work wonderfully. Shredded cheddar or feta cheese adds flavor, though these change the nutritional profile. Keep in mind that watery vegetables like cucumber should be added just before serving.
- → What dressing alternatives work?
A ranch dressing or Italian vinaigrette pairs nicely with these classic flavors. You can also use a balsamic vinaigrette for a lighter option, or make a Caesar dressing variation. The mayo-based dressing shown here provides the most traditional BLT experience.
- → How long does this keep in the refrigerator?
When stored in an airtight container, this salad keeps for 2-3 days. The pasta may absorb some dressing over time, so you can add extra dressing when serving. Keep lettuce separate if planning longer storage to prevent sogginess.