Buffalo Chicken Pasta Salad
Combining a few of my favorite things into one in this Buffalo Chicken Pasta Salad. With summer here, I’m wanting all of the pasta salad recipes and this one is so simple to make! Not only is it so easy but it’s so delicious too!
All you need are a few ingredients and you’re set to make this simple pasta salad. I love this because it’s perfect for a side dish for your next cookout or serve it as a main with the chicken thighs on top. The dressing is made with ingredients that you may already have on hand too.
Add this to your menu for an easy weeknight dinner or serve it as a side dish for your summer cookout!
What you need for Buffalo Chicken Pasta Salad:
- Pasta
- Boneless and Skinless Chicken Thighs
- Buffalo Sauce
- Plain Greek Yogurt
- Ranch Dressing
- Celery
- Green onion
- Shredded Carrots
- Sea Salt
- Garlic powder
- Avocado Oil
What you need to brine your chicken thighs:
- Water
- Salt
- Sugar
- Minced Garlic
- Dried Dill
How to make this pasta salad:
- Start by preparing your chicken brine. Remember, you will want to set aside at least an hour to two hours to let the chicken brine before preparing.
- Heat up in the microwave ¼ cup water with salt an sugar for 2 minutes. Add remaining water to fill 16oz. Let it cool down before adding in chicken!
- Once cool, add everything in a sealed container to sit in the fridge. You will add your 8oz water mixed with salt and sugar, dried dill and minced garlic. Let it sit in fridge for at least an hour.
- Cook pasta according to package. Set aside.
- Prepare buffalo dressing by combining ranch dressing, buffalo sauce, plain greek yogurt and seasonings. Mix to combine.
- Remove chicken from brine after 1-2 hrs. Add sea salt and black pepper to chicken.
- In a heated and oiled cast iron skillet, add chicken thighs to cook until reaching an internal temperature of 165 degrees. Set aside to cool down for 5 minutes.
- Using a brush, brush on buffalo sauce to the chicken thighs.
- Prepare pasta salad by mixing dressing ingredients with pasta, celery, green onion and shredded carrots. Mix to combine.
- Add chicken thighs on top or mix in!
How to store your leftover pasta:
It’s best to store any leftovers in a sealed container in the fridge. I like using these for easy storage!
If you want to switch this up, try doing this instead:
- Use any of your favorite pasta! I also love to use chickpea pasta to add additional protein
- Instead of chicken thighs, use grilled chicken leftover from your cookout or prep!
- Try your favorite buffalo sauce. I used this one!
If you like this recipe you may also enjoy these on One Balanced Life:
FAQs:
How long will this pasta salad last for?
This pasta salad will last up to 3 days in the fridge when stored in a sealed container.
Do I have to add chicken to it?
No! You can leave the chicken off if you want to just have a buffalo pasta to serve as a side. You can also use grilled chicken breasts if you have any leftover and want to add in.
Can this be meal prepped?
Yes! This is great to eat and enjoy for a couple days.
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Buffalo Chicken Pasta Salad
This Buffalo Chicken Pasta is so simple to make and perfect for an easy weeknight dinner. Made with simple ingredients.
Ingredients
- 3 cups pasta, cooked
- 1.5lb chicken thighs, boneless and skinless
- 1/2 cup celery, finely diced
- 1/2 cup shredded carrots
- 1/3 cup green onion
- 2 tbsp plain greek yogurt
- 4 tbsp buffalo sauce (2 tbsp for sauce and 2 for coating on chicken thighs)
- 1/2 cup creamy ranch dressing
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- Avocado oil spray
- for chicken brine:
- 1 tbsp salt
- 1 tbsp sugar
- 16oz water
- 1 tbsp dried dill
- 1 tbsp minced garlic
Instructions
- Start by preparing your chicken brine. Remember, you will want to set aside at least an hour to two hours to let the chicken brine before preparing.
- Heat up in the microwave 1/4 cup water with 1 tbsp salt and 1 tbsp sugar for 2 minutes. Add remaining water to fill 16oz. Let it cool down before adding in chicken!
- Once cool, add everything in a sealed container to sit in the fridge. You will add your 16oz water mixed with salt and sugar, dried dill and minced garlic. Let it sit in fridge for at least an hour.
- Cook pasta according to package. Set aside.
- Prepare buffalo dressing by combining ranch dressing, buffalo sauce, plain greek yogurt, salt and garlic powder. Mix to combine.
- Remove chicken from brine after 1-2 hrs. Season chicken with sea salt and black pepper on both sides.
- In a heated and oiled cast iron skillet, add chicken thighs to cook until reaching an internal temperature of 165 degrees. Set aside to cool down for 5 minutes.
- Using a brush, brush on buffalo sauce to chicken thighs.
- Prepare pasta salad by mixing dressing ingredients with pasta, celery, green onion and shredded carrots. Mix to combine.
- Add chicken thighs on top or mix in!
- Enjoy!
Notes
I like to serve the chicken on top but you can also mix in!
