Name: BBQ Chicken Ranch Pasta Salad
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breast, cut into bite-sized chunks; 1/2 cup BBQ sauce; 1 pound short-cut pasta (rotini, penne, or fusilli); 1 1/2 cups cubed cheddar cheese; 3 cups shredded romaine lettuce; 1 cup cherry tomatoes, halved; 3 ears grilled or steamed corn, kernels removed; 1 jalapeño, finely chopped and seeded (optional); 1/2 cup fresh cilantro, chopped; 1/2 cup fresh basil, chopped; 1 avocado, diced; 1/2 cup plain Greek yogurt or sour cream; 1/4 cup olive oil mayo; 1/4–1/2 tablespoon buttermilk; 2 tablespoons chopped chives; 1 teaspoon dried parsley; 1 teaspoon dried dill; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Kosher salt and black pepper to taste

Description

This BBQ Chicken Ranch Pasta Salad combines savory barbecue chicken with al dente pasta and a creamy homemade ranch dressing. Loaded with fresh veggies and herbs, it’s a flavorful and refreshing make-ahead meal, perfect for lunch or dinner.

Ingredients

1 pound boneless skinless chicken breast, cut into bite-sized chunks
1/2 cup BBQ sauce
1 pound short-cut pasta (rotini, penne, or fusilli)
1 1/2 cups cubed cheddar cheese
3 cups shredded romaine lettuce
1 cup cherry tomatoes, halved
3 ears grilled or steamed corn, kernels removed
1 jalapeño, finely chopped and seeded (optional)
1/2 cup fresh cilantro, chopped
1/2 cup fresh basil, chopped
1 avocado, diced
Ranch dressing:
1/2 cup plain Greek yogurt or sour cream
1/4 cup olive oil mayo
1/4–1/2 tablespoon buttermilk
2 tablespoons chopped chives
1 teaspoon dried parsley
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and black pepper to taste

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Instructions

Preheat oven to 375°F (190°C) or use a grill or pan to cook the chicken.
In a bowl, toss the chicken chunks with BBQ sauce and let marinate for at least 10 minutes.
Place the chicken on a baking sheet or skillet and cook until fully cooked through (about 20–25 minutes). Set aside to cool.
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a mixing bowl, add cooked cooled pasta, cubed cheddar cheese, romaine, cherry tomatoes, corn, jalapeño, cilantro, basil, and avocado. Mix well.
While salad ingredients are prepped, prepare the ranch dressing by combining Greek yogurt, mayo, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt, and pepper in a small bowl. Whisk until smooth.
Pour the ranch dressing over the salad and mix until well combined.
Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Notes

The salad can be made up to a day in advance and stored in an airtight container in the fridge.
For added creaminess, serve with extra ranch dressing on the side.
To reduce heat, omit the jalapeño or use seeded and deseeded jalapeño.

Prep Time: 30
Cook Time: 40
Category: Lunch
Method: Stovetop / Baking
Cuisine: American