BBQ Chicken Ranch Pasta Salad: A Flavorful Delight
A flavorful and satisfying BBQ Chicken Ranch Pasta Salad that's perfect for picnics, potlucks, or meal prep. This dish combines tender BBQ chicken, al dente pasta, crisp vegetables, and a creamy homemade ranch dressing for a delightful meal.
Equipment
- grill, grill pan, or skillet
- large bowl
- bowl or jar
Ingredients
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- ½ cup BBQ sauce preferably low sugar
- 1 pound short-cut pasta such as rotini or fusilli
- 1 ½ cups cheddar cheese cubed
- 3 cups romaine lettuce shredded
- 1 cup cherry tomatoes halved
- 3 ears corn kernels removed (grilled or steamed)
- 1 jalapeño seeded and chopped
- ½ cup fresh cilantro and/or basil chopped
- 1 avocado ripe, diced
Creamy Ranch Dressing
- ½ cup plain Greek yogurt or sour cream
- ¼ cup olive oil mayonnaise
- 1/4–1/2 tablespoon buttermilk
- 2 tablespoons fresh chives chopped
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Kosher salt and black pepper to taste
Instructions
- Preheat your grill, grill pan, or skillet to medium-high heat. Toss chicken pieces with BBQ sauce and grill for 8–10 minutes, flipping halfway, until cooked through and lightly charred.
- While the chicken cooks, boil salted water and cook pasta until al dente. Drain and transfer the cooked pasta to a large bowl.
- Add cheddar cheese, romaine lettuce, cherry tomatoes, corn, jalapeño, and herbs to the pasta and mix gently.
- Combine all ranch dressing ingredients in a bowl or jar and season with salt and pepper to taste.
- Pour half of the prepared ranch dressing over the pasta mixture and toss until coated. Add the grilled chicken and toss gently to combine.
- Top the salad with diced avocado, additional fresh herbs, and an optional drizzle of ranch or BBQ sauce. Serve warm or chilled.
Make-Ahead & Storage Notes
- Flavors improve after sitting, making this salad ideal for make-ahead preparation. Store the base salad in an airtight container for up to 3 days in the refrigerator.
- Add avocado and romaine lettuce just before serving to prevent wilting or browning. Bring extra ranch or BBQ sauce on the side to refresh the salad if storing for longer periods.
Notes
Flavors improve after sitting; ideal for make-ahead preparation. Store base salad in an airtight container for up to 3 days. Add avocado and romaine lettuce closer to serving to prevent wilting or browning. Bring extra ranch or BBQ sauce on the side for longer storage to refresh the salad. Adjust herbs based on preference or availability. Increase spice by keeping jalapeño seeds or adding cayenne to the dressing. Cheese can be substituted with mozzarella, feta, or blue cheese.