Recipe: Sassy Stanton Pasta Salad

🥓Sassy Stanton Pasta Salad

Remember the recepe before this (chicken salad) when we used half a packet of ranch dip? Now we’ll use the other half of the packet. This pasta salad is baby approved— she yelled for more bites!

What you’ll need:

•Gluten free penne (or any 8 to 10 oz. pasta of choice)

•5 tbsp real bacon bits (in the salad topping section of the grocery store)

•1/2 of a 1.0 oz. packet Hidden Valley Ranch DIP mix (will use 0.5 oz)

•1/4 cup mayo

•1/4 cup sour cream

•1 tbsp milk

•1/2 cup of veggie 1

•1/2 cup of veggie 2

•Veggie ideas: chopped white mushrooms, finely shredded carrots, chopped zucchini, finely chopped eggplant, diced red onion

Let’s make it:

1. Boil pasta according to the box directions to cook to al dente. Once cooked, drain and rinse the pasta with cool water to stop the cooking process.

2. Mix mayo, sour cream, and dip mix. Add milk a little at a time to get desired consistency.

3. Mix in the bacon bits and veggies, then mix in the pasta.

Put in the fridge for at least 8 hours for the flavors to develop and for the veggies to soften a bit. Make this at night to have lunches ready to go the next day!

Recipe: Sassy Stanton Chicken Salad

 🥓Sassy Stanton Chicken Salad

We have a chain restaurant in our town that specializes in chicken salad. I had one of their varieties and knew I had to figure out how to recreate it. Here’s my take on their “sassy” chicken salad.

What you’ll need:

•1.25 lb of chicken (weight before cooking)

•5 tbsp real bacon bits (in the salad topping section of your store)

•1/2 of a 1 oz. packet of Hidden Valley Ranch DIP mix (will use 0.5 oz)

•1/2 cup mayo

•1/2 cup sour cream

•1 cup shredded cheddar cheese

•1 to 2 tbsp milk

•Bread or crackers

I like Canyon Bakery Gluten Free Country White Bread

Let’s make it:

1. Boil and then shred cooled chicken in a food processor. You could also use rotisserie chicken, leftover grilled chicken, or canned chicken if you’re in a hurry.

2. Mix mayo, sour cream, and dip mix. Add milk a little at a time to get desired consistency.

3. Mix in the bacon bits and cheese.

4. Then mix in the chicken.

Let this sit in the fridge for at least 8 hours to give the flavor time to develop! Make this on Sunday night to have lunches ready to go for a few days. Serve with your favorite bread, croissant, or crackers!

Hope this chicken salad makes your taste buds feel sassy! 😋

In the next recipe (spoiler: pasta salad), I’ll show you how to use the other half of the ranch dip packet!

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