Ingredients
Chicken
- 1 pound boneless skinless chicken, cut into bite size chunks
- 1/2 cup BBQ sauce
Pasta Salad
- 1 pound short cut pasta
- 1 1/2 cups cubed cheddar cheese
- 3 cups shredded romaine lettuce
- 1 cup cherry tomatoes, halved
- 3 ears grilled or steamed corn
- 1 jalapeño, seeded and chopped (optional)
- 1/2 cup fresh cilantro and/or basil, chopped
- 1 avocado, diced
Ranch Dressing
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup olive oil mayo
- 1/4 to 1/2 tablespoon buttermilk
- 2 tablespoons fresh 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
Instructions
- Prepare and cook the chicken: Set your grill, grill pan, or skillet to medium-high heat. In a bowl, combine the bite-sized chicken chunks with the BBQ sauce. Grill the chicken pieces until they are lightly charred and cooked through, about 8-10 minutes, turning halfway through.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the short cut pasta and cook until al dente according to package directions. Drain the pasta and transfer it to a large salad bowl.
- Combine salad ingredients: To the bowl with pasta, add cubed cheddar cheese, shredded romaine lettuce, halved cherry tomatoes, grilled or steamed corn cut from the ears, chopped jalapeño, and fresh cilantro and/or basil. Mix gently to combine.
- Make the ranch dressing: In a bowl or glass jar, combine the plain Greek yogurt or sour cream, olive oil mayo, buttermilk (start with 1/4 tablespoon and add more if needed), chopped fresh chives, dried parsley, dried dill, garlic powder, onion powder, and season with kosher salt and black pepper. Stir or shake until smooth. Adjust seasoning to taste.
- Toss salad with dressing and chicken: Toss the pasta salad with half of the ranch dressing first. Then add the cooked BBQ chicken and gently toss everything together, ensuring even distribution.
- Finish and serve: Top the salad with diced avocado. Season with freshly cracked black pepper and additional salt if desired. Serve warm or cold, offering extra ranch dressing on the side for added flavor.
Notes
- Grilling the chicken adds a smoky flavor, but you can alternatively pan-cook or bake the chicken.
- Adjust the spiciness by omitting the jalapeño or leaving the seeds in if you prefer more heat.
- The pasta salad can be made ahead and chilled; add the avocado just before serving to avoid browning.
- Use gluten-free pasta if desired to accommodate dietary needs.
- Buttermilk quantity can be adjusted for desired dressing consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
