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Homemade BBQ Chicken Ranch Pasta Salad. recipe photo
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BBQ Chicken Ranch Pasta Salad.

A hearty pasta salad tossed with BBQ chicken, fresh vegetables, and a creamy ranch-style dressing.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 8 servings

Ingredients

  • 1 pound boneless skinless chicken cut into bite-size chunks
  • 1/2 cup BBQ sauce
  • 1 pound short-cut pasta
  • 1 1/2 cups cheddar cheese cubed
  • 3 cups romaine lettuce shredded
  • 1 cup cherry tomatoes halved
  • 3 ears corn grilled or steamed, kernels cut off
  • 1 jalapeño seeded if desired and chopped
  • 1/2 cup fresh cilantro and/or basil chopped
  • 1 avocado diced
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup olive oil mayonnaise
  • 1/4-1/2 tablespoon buttermilk
  • 2 tablespoons fresh chives chopped
  • 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

  • Preheat a grill, grill pan, or skillet over medium-high heat.
  • Toss the chicken with 1/2 cup BBQ sauce in a bowl until evenly coated.
  • Grill the chicken, turning once, until lightly charred and cooked through, about 8–10 minutes; set aside.
  • Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions; drain.
  • Place the drained pasta in a large salad bowl and add the cubed cheddar, shredded romaine, halved cherry tomatoes, corn kernels, chopped jalapeño, and chopped cilantro and/or basil.
  • Make the ranch dressing: whisk together Greek yogurt (or sour cream), olive oil mayo, buttermilk, chives, dried parsley, dried dill, garlic powder, onion powder, and salt and pepper to taste in a bowl or jar.
  • Toss the pasta mixture with half of the ranch dressing, then add the grilled BBQ chicken and gently toss to combine.
  • Top the salad with diced avocado, season with additional salt and freshly cracked black pepper, and serve warm or cold with remaining ranch on the side.

Equipment

  • grill, grill pan, or skillet
  • Large Pot
  • Large Salad Bowl
  • mixing bowl or jar
  • Knife
  • Cutting Board

Notes

  • Use either Greek yogurt or sour cream based on preference.
  • Adjust buttermilk amount to reach desired dressing consistency.
  • Seed the jalapeño to reduce heat.
  • Cook pasta to al dente to avoid a mushy salad.
  • Leftover dressing keeps separately for a few days in the fridge.