BBQ Chicken Ranch Pasta Salad

BBQ Chicken Ranch Pasta Salad


Simple to throw together, but packs in the's that "salad" everyone really wants to EAT!
  • 1 pound boneless skinless chicken, cut into bite size chunks
  • ½ cup BBQ sauce
  • 1 pound short cut pasta
  • 1½ cups cubed cheddar cheese
  • 3 cups shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 3 ears grilled or steamed corn
  • 1 jalapeño, seeded, if desired, and chopped
  • ½ cup fresh cilantro and or basil, chopped
  • 1 avocado, diced
  • ½ cup plain greek yogurt or sour cream
  • ¼ cup olive oil mayo
  • ¼-1/2 tablespoon buttermilk
  • 2 tablespoons fresh chopped chives
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • kosher salt and black pepper
  1. Set your grill, grill pan, or skillet to medium-high heat.
  2. In a bowl, combine the chicken and BBQ sauce. Grill the chicken until lightly charred and cooked through, turning halfway through cooking. Cook about 8-10 minutes.
  3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain and add to a large salad bowl with the cheese, lettuce, tomatoes, corn, jalapeño, cilantro, and basil.
  4. To make the ranch. Combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.
  5. Toss the pasta with half the ranch. Add the chicken and gently toss to combine.
  6. Top the pasta with avocado. Season with freshly cracked pepper and salt. Serve warm or cold with additional ranch as desired.

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