# What You’ll Use:
→ Pasta & Vegetables
01 - 9 oz short pasta (rotini or penne)
02 - 1 cup frozen peas, thawed
03 - 1 small red bell pepper, diced
04 - 2 green onions, sliced
→ Crispy Chicken
05 - 2 boneless, skinless chicken breasts
06 - ½ cup all-purpose flour
07 - 2 large eggs
08 - 1 cup panko breadcrumbs
09 - ½ tsp garlic powder
10 - ½ tsp paprika
11 - ¼ tsp salt
12 - ¼ tsp black pepper
13 - Vegetable oil for frying
→ Ranch Dressing
14 - ½ cup mayonnaise
15 - ¼ cup sour cream
16 - ¼ cup buttermilk
17 - 1 tbsp fresh dill, chopped (or 1 tsp dried)
18 - 1 tbsp fresh parsley, chopped
19 - 1 tsp garlic powder
20 - 1 tsp onion powder
21 - ½ tsp salt
22 - ¼ tsp black pepper
23 - 1 tsp lemon juice
# How-To:
01 - Cook pasta in salted boiling water according to package instructions. Drain and rinse with cold water, then set aside.
02 - Slice chicken breasts into bite-sized pieces.
03 - Place flour in one shallow bowl, beaten eggs in a second bowl, and combine panko, garlic powder, paprika, salt, and pepper in a third bowl.
04 - Coat each chicken piece in flour, dip in egg, then coat thoroughly in the panko mixture.
05 - Heat oil in a skillet over medium-high heat. Fry chicken pieces in batches for 3-4 minutes per side until golden and cooked through. Transfer to paper towels to drain.
06 - Whisk together mayonnaise, sour cream, buttermilk, fresh dill, fresh parsley, garlic powder, onion powder, salt, black pepper, and lemon juice until smooth.
07 - In a large bowl, add cooked pasta, thawed peas, diced bell pepper, and sliced green onions. Pour ranch dressing over and toss to coat evenly.
08 - Gently fold crispy chicken into salad just before serving to maintain texture.
09 - Serve immediately for warm presentation, or chill for 30 minutes for a cold salad.
