Chicken Club Pasta Salad: A Fresh, Flavorful Twist on the Classic Club Sandwich

Cook the pasta according to the package instructions, then drain and set aside to cool.
In a skillet, cook the bacon until crispy, then crumble it into small pieces once it has cooled.
Prepare the Chicken and Veggies:

If using leftover cooked chicken, dice it into bite-sized pieces. If you need to cook the chicken, season it with salt, pepper, and a little olive oil, then pan-sear or bake until cooked through. Let it rest before dicing into cubes.
Slice the cherry tomatoes in half and chop the Romaine lettuce into bite-sized pieces. Thinly slice the red onion.
Make the Dressing:

In a bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Stir until smooth and season with salt and pepper to taste.
Assemble the Salad:

In a large mixing bowl, combine the cooked pasta, diced chicken, crumbled bacon, cherry tomatoes, lettuce, shredded cheddar cheese, and red onion.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Chill and Serve:

Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Garnish with fresh herbs like parsley or chives, if desired, before serving.
Serving and Storage Tips: