
This creamy chicken pasta salad is loaded with tender chicken, crispy bacon, fresh vegetables, cheese, and avocado in a tangy mayo dressing. It is hearty enough for lunch, easy enough for gatherings, and even better after the flavors mingle for a few minutes.
Bring a large pot of water to a boil and season it with salt. Cook the elbow pasta according to the package directions until just tender, then drain well and let it cool slightly.
In a medium bowl, whisk together the mayonnaise, sour cream, cider vinegar, Dijon mustard, sugar, garlic powder, and black pepper until smooth. Let the dressing stand for at least 10 minutes so the flavors can blend.
Place the bacon in a cold nonstick skillet, then set the pan over medium-high heat. Cook until the bacon is crisp and golden, turning as needed, then transfer to paper towels to drain.
In a large mixing bowl, combine the cooked pasta, chicken, most of the bacon, celery, red bell pepper, green onions, shredded carrots, cheese, and avocado. Reserve a little bacon for topping.
Pour the dressing over the salad and toss until everything is evenly coated. Let the salad rest for 20 minutes, then transfer to a serving bowl, top with the reserved bacon, and serve.
Rotisserie chicken works well here and saves time. If making the salad ahead, add the avocado just before serving to keep it fresh-looking. The salad keeps in the refrigerator for 3 to 4 days; if it thickens after chilling, loosen it with a small spoonful of sour cream or a splash of vinegar before serving.
