# What You'll Need:
→ Pasta and Vegetables
01 - 9 oz short pasta such as 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 or 1 teaspoon dried dill
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
# Method:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and rinse with cold water, then set aside.
02 - While pasta cooks, slice chicken breasts into bite-sized pieces.
03 - Arrange three shallow bowls with flour in the first, beaten eggs in the second, and a mixture of panko breadcrumbs, garlic powder, paprika, salt, and pepper in the third.
04 - Dredge each chicken piece in flour, shake off excess, dip in beaten egg, then coat thoroughly in the panko mixture.
05 - Heat vegetable 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. Drain on paper towels.
06 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice until smooth.
07 - Add cooked pasta, thawed peas, diced bell pepper, and sliced green onions to the bowl with dressing. Toss gently to coat all ingredients evenly.
08 - Gently fold in the crispy chicken pieces just before serving to preserve their crunch.
09 - Serve immediately, or refrigerate for 30 minutes for a chilled salad.
