If there’s one pasta salad that feels like summer in a bowl, it’s this California Chicken Club Pasta Salad. Packed with juicy chicken, crispy bacon, creamy avocado, fresh tomatoes, and tender pasta all tossed in a rich, tangy dressing—this recipe takes everything you love about a classic chicken club sandwich and turns it into a crave-worthy, crowd-pleasing dish.
It’s fresh, filling, and perfect for everything from backyard barbecues to easy weeknight dinners. This is one of those recipes that disappears fast—so you might want to make a double batch.
Why You’ll Love This California Chicken Club Pasta Salad
- Loaded with protein from chicken and bacon
- Creamy, fresh, and perfectly balanced
- Great for meal prep or summer gatherings
- A full meal in one bowl
- Easy to customize with your favorite add-ins
Other Pasta Dishes You’ll Love
Ingredients
- 12 oz pasta (rotini or bowtie works best)
- 2 cups cooked chicken (grilled or rotisserie, chopped)
- 6 slices bacon (cooked and crumbled)
- 1 cup cherry tomatoes (halved)
- 1 avocado (diced)
- ½ cup red onion (finely chopped)
- ½ cup cheddar cheese (cubed or shredded)
- ¼ cup green onions (sliced)
- 2 cups romaine lettuce (chopped)
Creamy Club Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
How to Make California Chicken Club Pasta Salad
- Cook the pasta
Boil pasta according to package directions. Drain and rinse with cold water to cool. - Prepare the ingredients
Cook and chop your chicken, crisp up the bacon, and chop all your fresh veggies. - Make the dressing
In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, vinegar, garlic powder, salt, and pepper. - Assemble the salad
In a large bowl, combine pasta, chicken, bacon, tomatoes, onion, cheese, and lettuce. - Add dressing
Pour the dressing over the salad and toss until everything is evenly coated. - Add avocado last
Gently fold in diced avocado right before serving to keep it fresh. - Chill (optional but recommended)
Let sit in the fridge for 30–60 minutes to let the flavors come together.
Tips for the Best Pasta Salad
- Don’t overcook the pasta – keep it slightly firm (al dente)
- Cool the pasta completely before mixing
- Add lettuce and avocado last to keep them fresh
- Use rotisserie chicken for an easy shortcut
- Season well—this salad shines with proper salt and pepper
Variations & Add-Ins
- Add sliced hard-boiled eggs for extra protein
- Swap cheddar for Swiss or pepper jack
- Add sliced cucumbers for extra crunch
- Toss in fresh basil or parsley for brightness
- Use turkey instead of chicken for a true club vibe
How to Store
Store in an airtight container in the refrigerator for up to 3 days.
If making ahead:
- Keep lettuce and avocado separate and add before serving
- Add a splash of dressing before serving to refresh
What to Serve With It
This pasta salad pairs perfectly with:
California Chicken Club Pasta Salad
- Total Time: 25 minutes
- Yield: 6 SERVINGS 1x
Description
This California chicken club pasta salad is creamy, fresh, and packed with flavor. Made with tender chicken, crispy bacon, avocado, tomatoes, and rotini pasta tossed in a tangy creamy dressing—perfect for summer BBQs, meal prep, or an easy dinner.
Ingredients
For the Pasta Salad
- 1 lb rotini pasta
- 2 cups cooked chicken breast, diced
- 6 slices bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1 cup romaine lettuce, chopped
- ½ cup red onion, finely diced
- 1 avocado, diced
- ½ cup cheddar cheese, cubed or shredded
For the Dressing
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water until completely cooled.
- In a large bowl, add cooled pasta, chicken, bacon, tomatoes, red onion, and cheddar cheese.
- In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, apple cider vinegar, garlic powder, salt, and pepper.
- Pour dressing over pasta mixture and toss until evenly coated.
- Gently fold in chopped lettuce and diced avocado just before serving.
- Chill for 30–60 minutes for best flavor, or serve immediately.
Notes
- Add avocado right before serving to prevent browning
- Use rotisserie chicken for an easy shortcut
- For a lighter version, swap half the mayo for Greek yogurt
- Add a splash of dressing before serving if making ahead
- Prep Time: 15 MINUTES
- Cook Time: 10 MINUTES
- Category: Dinner, Lunch, Side Dish
- Method: STOVETOP
- Cuisine: American
FAQs
Can I make this ahead of time?
Yes! Just wait to add lettuce and avocado until right before serving.
What’s the best pasta shape?
Short pasta like rotini, bowtie, or penne works best for holding the dressing.
Can I make it lighter?
Swap the mayo for Greek yogurt or do half-and-half.
Can I serve it warm?
It’s best chilled, but you can serve it slightly warm if preferred.
Final Thoughts
This California Chicken Club Pasta Salad is one of those recipes that checks every box—creamy, fresh, hearty, and full of flavor. It’s the kind of dish people go back for seconds (and ask you for the recipe after).
Whether you’re making it for a backyard BBQ, meal prepping for the week, or adding it to your summer recipe lineup—this one’s a keeper.
