BBQ Chicken Pasta Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
1/2 cup BBQ sauce, preferably low sugar
03 -
1 pound short-cut pasta, such as rotini or fusilli
04 -
1 1/2 cups cubed cheddar cheese
05 -
3 cups shredded romaine lettuce
06 -
1 cup cherry tomatoes, halved
07 -
3 ears grilled or steamed corn, kernels removed
08 -
1 jalapeño, seeded and chopped
09 -
1/2 cup chopped fresh cilantro and/or basil
10 -
1 ripe avocado, diced
→ Creamy Ranch Dressing
11 -
1/2 cup plain Greek yogurt or sour cream
12 -
1/4 cup olive oil mayonnaise
13 -
1/4–1/2 tablespoon buttermilk
14 -
2 tablespoons chopped fresh chives
15 -
1 teaspoon dried parsley
16 -
1 teaspoon dried dill
17 -
1/2 teaspoon garlic powder
18 -
1/2 teaspoon onion powder
# Instructions:
01 -
Preheat a grill, grill pan, or skillet over medium-high heat.
02 -
In a bowl, toss the chicken pieces with BBQ sauce until well coated. Grill for 8–10 minutes, flipping halfway, until cooked through and lightly charred.
03 -
While the chicken grills, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and transfer to a large salad bowl.
04 -
To the pasta, add cubed cheddar, shredded romaine, halved cherry tomatoes, grilled corn kernels, jalapeño, chopped herbs, and gently mix.
05 -
For the ranch, combine all dressing ingredients in a bowl or jar. Season with salt and pepper to taste.
06 -
Pour half the ranch over the pasta and mix until evenly coated. Add grilled chicken and gently toss.
07 -
Top with diced avocado, more fresh herbs, and an optional drizzle of ranch or BBQ sauce. Serve warm or chilled.