Chicken Bacon Salad


  • 1 chicken breast
  • 1/2 lb. bacon
  • 2 c. colored spiral pasta
  • 1 cucumber, sliced
  • 1/2 c. sliced, black olives
  • 1 lg. tomato, chopped
  • 1 c. shredded cheese
  • 1 c. Ranch dressing (or to taste)


Cube chicken into small pieces. Saute until juices are clear. Cool. Cut bacon into small pieces. Fry and drain on paper towel. Cook pasta until tender; drain and cool. Mix all ingredients together and refrigerate for a few hours before serving. If salad seems too dry, add some milk.