BLT Chicken Pasta Salad - 2 ways

I got this recipe from my Aunt Linda years ago and now that it's getting hotter, I'm feeling like salad every night.  But it's nice to change things up with a different salad on occasion, and I really like this one.  It can be eaten warm or cold... I prefer it a bit warm, on a bed of lettuce, but it's just as good cold.  It's amazing what the cider vinegar does to the dressing... this salad really makes you think of a BLT Chicken sandwich.  Plus, it's super easy and fast to whip up.

*Dacia's Variation* Everyone loves this salad, but I don't love the flavor that the BBQ sauce ads. So I did some digging and found another dressing and tried it and it was so good! So, see below for a variation on the dressing if you aren't into BBQ sauce. Just know that if you do that dressing, you will need to make about 14-15 oz. of noodles instead of just 8 oz.

Serves 6-8
Recipe Source: Aunt Linda

Dressing:
2/3 c mayonnaise
1/2 cup water
2 Tbsp. BBQ sauce
3 tsp. cider vinegar
1/2 tsp. pepper

Salad:
12 oz. cooked, skinless, boneless chicken breasts, cut up into bite size pieces
8 oz. bow tie pasta
4-8 slices cooked bacon, crumbled
1 large tomato, chopped (or 1 small package cherry tomatoes)
3 cups lettuce, torn into bite size pieces

1. Cook pasta until al dente, about 9 minutes. Drain well.

2.Combine dressing ingredients, whisking well to combine.

3.Combine chicken, crumbled bacon, and pasta together in a large bowl. Add dressing and coat well.

4. Fold in tomatoes and lettuce. In the alternative, layer the lettuce on your plate and top with noodle mixture, and then cherry tomatoes.


Dressing Variation:
1 c. plain greek yogurt
1/2 cup ranch dressing
2 Tbsp. red wine vinegar
1/2 - 1 t. salt
1/2 t. garlic powder
1/2 t. mustard

1. Combine all ingredients and whisk well.

2. Follow the rest of the steps/ingredients as listed above.