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Creamy BBQ Chicken Ranch Pasta Salad with Fresh Veggies Recipe

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

5.2 from 22 reviews

A vibrant and flavorful BBQ Chicken Ranch Pasta Salad that combines tender grilled chicken tossed in tangy BBQ sauce with a fresh ranch dressing, colorful vegetables, and creamy avocado. Perfect for a light lunch or a crowd-pleasing side at summer gatherings.

Ingredients

Scale

Chicken

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup BBQ sauce (preferably low sugar)

Pasta and Salad

  • 1 pound short-cut pasta (such as rotini or fusilli)
  • 1 1/2 cups cubed cheddar cheese
  • 3 cups shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 3 ears grilled or steamed corn, kernels removed
  • 1 jalapeño, seeded and chopped
  • 1/2 cup chopped fresh cilantro and/or basil
  • 1 ripe avocado, diced

Ranch Dressing

  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup olive oil mayonnaise
  • 1/4–1/2 tablespoon buttermilk
  • 2 tablespoons chopped fresh 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

  1. Prepare the chicken: In a bowl, toss the bite-sized chicken pieces with 1/2 cup of the BBQ sauce until well coated. Preheat a grill, grill pan, or skillet over medium-high heat, then grill the chicken pieces for 8 to 10 minutes, flipping halfway through, until they are cooked through and lightly charred.
  2. Cook the pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add 1 pound of short-cut pasta and cook according to the package directions until al dente. Drain the pasta and transfer it to a large salad bowl.
  3. Assemble the salad base: To the pasta in the bowl, add 1 1/2 cups cubed cheddar cheese, 3 cups shredded romaine lettuce, 1 cup halved cherry tomatoes, kernels from 3 ears of grilled or steamed corn, chopped jalapeño (seeded), and 1/2 cup chopped fresh cilantro and/or basil. Gently mix all ingredients together.
  4. Make the ranch dressing: In a bowl or jar, combine 1/2 cup plain Greek yogurt or sour cream, 1/4 cup olive oil mayonnaise, 1/4 to 1/2 tablespoon buttermilk, 2 tablespoons chopped fresh chives, 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and season with kosher salt and black pepper to taste. Whisk or shake until smooth.
  5. Dress the salad: Pour half of the prepared ranch dressing over the pasta and vegetable mixture. Toss gently to coat everything evenly.
  6. Add the grilled chicken: Add the cooked BBQ chicken pieces to the salad and gently toss to incorporate.
  7. Garnish and serve: Top the salad with diced ripe avocado and additional fresh herbs if desired. You may drizzle extra ranch or BBQ sauce over the top for added flavor. Serve warm or chilled according to your preference.

Notes

  • Use low sugar BBQ sauce for a healthier option and balanced sweetness.
  • Adjust the jalapeño quantity depending on your spice preference, or omit for a milder salad.
  • Buttermilk amount can be adjusted to achieve your desired ranch dressing consistency.
  • This salad can be made a few hours ahead and chilled for flavors to meld; add avocado just before serving to prevent browning.
  • Substitute Greek yogurt with sour cream or a dairy-free alternative to suit dietary needs.
  • Can be served warm right after assembly or chilled for a refreshing summer dish.

Nutrition

Keywords: BBQ chicken pasta salad, ranch pasta salad, grilled chicken salad, summer pasta salad, BBQ chicken recipe, healthy pasta salad

Find it online: https://todayquickmeals.com/1-pound-boneless-skinless-chicken-breasts-cut-into-bite-sized-pieces-recipe/