# What You Need:
→ Pasta & Vegetables
01 - 9 oz short pasta (rotini or penne)
02 - 1 cup frozen peas, thawed
03 - 1 small red bell pepper, diced
04 - 2 green onions, sliced
→ Crispy Chicken
05 - 2 boneless, skinless chicken breasts
06 - ½ cup all-purpose flour
07 - 2 large eggs
08 - 1 cup panko breadcrumbs
09 - ½ teaspoon garlic powder
10 - ½ teaspoon paprika
11 - ¼ teaspoon salt
12 - ¼ teaspoon black pepper
13 - Vegetable oil for frying
→ Ranch Dressing
14 - ½ cup mayonnaise
15 - ¼ cup sour cream
16 - ¼ cup buttermilk
17 - 1 tablespoon fresh dill, chopped
18 - 1 tablespoon fresh parsley, chopped
19 - 1 teaspoon garlic powder
20 - 1 teaspoon onion powder
21 - ½ teaspoon salt
22 - ¼ teaspoon black pepper
23 - 1 teaspoon lemon juice
# Steps:
01 - Cook pasta in salted boiling water according to package directions. Drain thoroughly, rinse with cold water, and set aside to cool.
02 - While pasta cooks, slice chicken breasts into bite-sized pieces approximately 1 inch in size.
03 - Arrange three shallow bowls in sequence: place flour in the first bowl, beaten eggs in the second bowl, and combine panko breadcrumbs with garlic powder, paprika, salt, and pepper in the third bowl.
04 - Coat each chicken piece in flour, shake off excess, dip in beaten egg, then press firmly into the panko mixture ensuring full coverage.
05 - Heat oil in a skillet over medium-high heat. Working in batches, fry chicken pieces for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
06 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, fresh dill, fresh parsley, garlic powder, onion powder, salt, pepper, and lemon juice until smooth and well combined.
07 - Add cooled pasta, thawed peas, diced bell pepper, and sliced green onions to the bowl with dressing. Toss gently until all ingredients are evenly coated.
08 - Gently fold crispy chicken pieces into the salad immediately before serving to preserve maximum crunch and texture.
09 - Serve immediately for optimal crispness, or refrigerate for up to 30 minutes if a cold salad is preferred.
