BBQ Chicken Ranch Pasta (Printable Version)

Grilled BBQ chicken tossed with pasta, fresh vegetables, and homemade ranch dressing for a satisfying meal.

# Ingredients:

→ Protein

01 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

→ Pasta

02 - 1 pound short-cut pasta (rotini or fusilli)

→ Vegetables & Herbs

03 - 3 cups shredded romaine lettuce
04 - 1 cup cherry tomatoes, halved
05 - 3 ears grilled or steamed corn, kernels removed
06 - 1 jalapeño, seeded and chopped
07 - 1/2 cup chopped fresh cilantro and/or basil
08 - 1 ripe avocado, diced

→ Dairy

09 - 1 1/2 cups cubed cheddar cheese

→ Sauces

10 - 1/2 cup BBQ sauce (preferably low sugar)

→ 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
19 - Kosher salt and black pepper, to taste

# Steps:

01 - Preheat a grill, grill pan, or skillet over medium-high heat. 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.
02 - 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.
03 - To the pasta, add cubed cheddar, shredded romaine, halved cherry tomatoes, grilled corn kernels, jalapeño, and chopped herbs. Gently mix to combine.
04 - Combine Greek yogurt or sour cream, mayonnaise, buttermilk, chives, dried parsley, dried dill, garlic powder, and onion powder in a bowl or jar. Season with salt and pepper to taste.
05 - Pour half the ranch dressing over the pasta and mix until evenly coated. Add grilled chicken and gently toss. Top with diced avocado, additional fresh herbs, and an optional drizzle of ranch or BBQ sauce. Serve warm or chilled.

# Notes:

01 - This versatile salad can be prepared up to a day in advance, adding the lettuce, avocado, and dressing just before serving for optimal freshness.

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