Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 3 cups (450g) Cooked chicken breast, cubed
  • 1 tsp (5g) Salt
  • ½ cup (120g) Plain Greek yogurt
  • ½ cup (115g) Light mayonnaise
  • 1 tbsp (15ml) Lemon juice
  • 1 tbsp (15g) Dry ranch seasoning mix
  • 1 tsp (5g) Cayenne pepper
  • 1 tbsp (15ml) Sriracha
  • ¼ tsp (1.5g) Garlic powder
  • 1 cup (150g) Celery, finely diced
  • ½ cup (75g) Red onion, minced
  • 1 cup (150g) Red bell pepper, diced
  • 1 cup (150g) Cherry tomatoes, halved
  • 2 jalapeños, seeded and minced
  • ¼ cup (30g) Fresh parsley, chopped
  • ½ cup (50g) Sharp cheddar cheese, cubed small

Instructions:

  1. Boil the pasta in salted water until just barely al dente. Drain and rinse immediately with cold water to stop the cooking process and remove excess starch.
  2. In a separate bowl, whisk together the Greek yogurt, light mayo, lemon juice, ranch seasoning, cayenne, Sriracha, and garlic powder until smooth.
  3. Combine the cooled pasta, cubed chicken, and all the fresh mix-ins in a large mixing bowl.
  4. Pour the spicy ranch dressing over the ingredients and fold gently using a spatula until everything is evenly coated.
  5. Chill the salad in the refrigerator for 1 hour to allow flavors to infuse before serving.