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Buffalo Chicken Pasta Salad

Author: Nessa

"Pasta salads are so yummy when it's hot outside!" - Nessa

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  • 1 package grilled, fajita chicken breast strips, I think our package was 32 ounces
  • 1 - 16 ounce bottle of ranch dressing
  • 1 - 16 ounces bottle of Moore's Buffalo Wing Sauce
  • 1 - 12 ounce package of your favorite pasta, cooked
  • 1 medium red onion diced
  • 2 good sized Roma tomatoes, chopped
  • 4 stalks of celery, chopped
  • 1 avocado, optional


  1. Thaw your chicken strips. They are precooked, but you don't want them frozen.
  2. Cook pasta according to package directions. We used veggie rotini simply to get in some extra veggies. I am now hooked on the stuff. Drain pasta and rinse with cold water.
  3. In a mixing bowl, whisk the entire bottle of ranch dressing with the desired amount of wing sauce. We used half a bottle by the time we were done. I advise to add slowly and taste often. 
  4. At this point mix the pasta, sauce/dressing mixture, and chicken in a large mixing bowl.
  5. Then add the onion, tomatoes, and celery and blend thoroughly.
  6. Topped with sliced avocado. 
  7. You can serve it warm or cold. Personally I think it was amazing the next day as lunch cold.
  8. Things that might make nice additions are bacon, blue cheese crumbles, maybe some diced garlic... be creative!