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Club Chicken Pasta Salad

Club sandwich salad vibes with tender penne pasta, diced chicken, crumbled bacon, and shredded cheddar tossed in a tangy Dijon dressing. The lettuce goes in right before serving so the salad stays crisp, while the rest chills together for bold flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pasta and toppings
  • 1 lb penne pasta
  • 2 cooked chicken breast, diced
  • 8 slices bacon, cooked and crumbled
  • 2 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup cheddar cheese, shredded
Dressing
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and cool
  1. Cook penne pasta according to package directions, then drain and rinse with cold water until cool to the touch (no temperature step required).
  2. Crackle bacon in a cast iron skillet until crisp, then crumble (no temperature step required), and let cool while you prep the dressing and bowl.
Make the Dijon dressing
  1. Whisk mayonnaise, sour cream, Dijon mustard, and lemon juice together until smooth. Season with salt and pepper to taste until fully combined.
Assemble and chill
  1. Combine pasta, diced chicken, crumbled bacon, cherry tomatoes, and shredded cheddar in a large bowl. Stir gently to distribute everything evenly.
  2. Pour dressing over the salad and toss until every piece looks coated. Cover and refrigerate for at least 1 hour so flavors meld.
Finish and serve
  1. Just before serving, add chopped romaine lettuce and toss to coat lightly (no chilling needed now). Serve immediately for the best crunch.

Notes

Pro tip: rinse the hot pasta under cold water to stop cooking and prevent a sticky salad. Refrigerate leftovers in an airtight container for 3–4 days; add fresh lettuce only when you plan to eat again. Freezing isn’t recommended because the lettuce and cheese texture will change. For a lighter option, use light mayonnaise and reduced-fat cheddar—flavor stays close to the classic club-sandwich profile.