# 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 - 1/2 cup all-purpose flour
07 - 2 large eggs
08 - 1 cup panko breadcrumbs
09 - 1/2 tsp garlic powder
10 - 1/2 tsp paprika
11 - 1/4 tsp salt
12 - 1/4 tsp black pepper
13 - Vegetable oil, for frying
→ Ranch Dressing
14 - 1/2 cup mayonnaise
15 - 1/4 cup sour cream
16 - 1/4 cup buttermilk
17 - 1 tbsp fresh dill, chopped (or 1 tsp dried)
18 - 1 tbsp fresh parsley, chopped
19 - 1 tsp garlic powder
20 - 1 tsp onion powder
21 - 1/2 tsp salt
22 - 1/4 tsp black pepper
23 - 1 tsp lemon juice
# How To Make It:
01 - Boil pasta in salted water according to package directions. Drain thoroughly, rinse under cold water to stop cooking, and set aside.
02 - Cut chicken breasts into uniform bite-sized pieces, about 1-inch cubes.
03 - Arrange three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with garlic powder, paprika, salt, and pepper in the third.
04 - Coat each chicken piece in flour, shaking off excess. Dip into egg, allowing excess to drip off, then press firmly into panko mixture to adhere.
05 - Heat 1/2 inch vegetable oil in a skillet over medium-high heat. Fry chicken in batches, turning once, until golden brown and cooked through, about 3-4 minutes per side. Transfer to paper towels to drain.
06 - Whisk mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice in a large bowl until smooth and creamy.
07 - Add cooked pasta, peas, bell pepper, and green onions to the dressing. Toss thoroughly until evenly coated.
08 - Gently fold crispy chicken into the salad just before serving to preserve texture. Serve immediately or refrigerate 30 minutes for a chilled version.
