Cook the Chicken (If Using Raw Chicken): Place raw chicken breasts in a pot and cover with water or chicken broth. Add 1 teaspoon salt and bring to a gentle simmer. Reduce heat to low, cover, and cook for 12-15 minutes, or until the internal temperature reaches 165°F. Remove, let cool slightly, then shred or chop into bite-sized pieces.
3 cups cooked chicken
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain well, then toss with a little olive oil to prevent sticking. Let it cool completely.
16 oz 1 lb elbow macaroni or any short pasta, 1 tbsp salt
Prepare the Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper. Let it sit for 10 minutes to allow the flavors to blend.
1 cup mayonnaise, 1 cup full-fat sour cream, 3 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 4 tsp sugar, 1 ½ tsp garlic powder, 2 tsp salt, 1 tsp black pepper
Cook the Bacon: Place chopped bacon in a cold skillet, then turn the heat to medium-high. Cook until crispy, then drain on paper towels and pat dry to remove excess grease. Set aside some bacon for garnish.
5 oz bacon
Combine Everything: In a large bowl, add the cooked chicken, cooled pasta, celery, bell pepper, green onions, carrots, shredded cheese, and most of the crispy bacon. Pour the dressing over the top and toss everything together until well coated.
2 celery stalks, 1 red bell pepper, 2 green onions, 2 medium carrots, 2 cups shredded cheddar cheese
Add Avocados Before Serving: If using avocados, toss the diced pieces in a little lemon or lime juice to prevent browning. Gently fold them into the salad right before serving.
2 small avocados
Let it Sit: Cover and let the pasta salad rest for 20 minutes to absorb the flavors.
Serve and Enjoy: Transfer to a serving bowl, sprinkle with the reserved crispy bacon, and serve at room temperature for the best flavor.