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The Ultimate BBQ Chicken Ranch Pasta Salad

Get ready for your new summer potluck hero! This BBQ Chicken Ranch Pasta Salad is a creamy, tangy, smoky, and utterly satisfying dish that's quick to whip up and guaranteed to be a crowd-pleaser at any gathering or for a sunny weeknight meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Course: Main Course, Potluck, Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1/2 cup BBQ sauce preferably low sugar
  • 1 pound short-cut pasta such as rotini or fusilli
  • 1.5 cups cubed cheddar cheese sharp or mild
  • 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
For the Creamy Ranch Dressing
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup olive oil mayonnaise
  • 1/2 tablespoon buttermilk add 1/4–1/2 tbsp
  • 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

Equipment

  • Grill or Grill Pan or Skillet
  • Large Pot
  • Large Salad Bowl
  • Separate Bowl or Mason Jar

Method
 

  1. Step 1: Preheat your grill, grill pan, or skillet over medium-high heat. In a bowl, toss your bite-sized chicken pieces with about half a cup of your favorite BBQ sauce until every piece is coated.
  2. Step 2: Lay the chicken out on your hot surface. Grill for about 8-10 minutes total, flipping halfway through, until perfectly cooked through with lightly charred edges. Once done, set aside to cool slightly.
  3. Step 3: While your chicken is grilling, bring a large pot of salted water to a rolling boil. Add your short-cut pasta and cook according to package directions until al dente. Drain thoroughly and transfer to a large salad bowl.
  4. Step 4: To the warm pasta, add cubed cheddar cheese, shredded romaine, halved cherry tomatoes, grilled corn kernels, chopped jalapeño (if using), and fresh chopped cilantro and/or basil. Give it a gentle mix.
  5. Step 5: For the dressing: In a separate bowl or mason jar, combine plain Greek yogurt (or sour cream), olive oil mayonnaise, buttermilk (start with 1/4 tbsp, add more if needed), fresh chives, dried parsley, dried dill, garlic powder, and onion powder. Whisk until smooth and creamy. Season with kosher salt and black pepper to taste.
  6. Step 6: Pour about half of the freshly made ranch dressing over the pasta and veggie mixture. Toss gently until evenly coated. Then, add the grilled BBQ chicken and give it another gentle toss.
  7. Step 7: To finish, top with diced avocado, a sprinkle of more fresh herbs, and an optional extra drizzle of ranch or BBQ sauce. Serve immediately or chill before serving.

Notes

Substitutions & Additions: For protein, use grilled shrimp, smoked sausage, flaked tuna, grilled tofu, or black beans. Swap cheddar for Colby Jack, Monterey Jack, or smoked gouda. Add diced red onion (soak in cold water for 10 minutes), bell peppers, black olives, or extra black beans. For more heat, leave seeds in jalapeño, add cayenne pepper, or hot sauce. Use green onions if fresh chives are unavailable, or just cilantro/parsley. A good quality store-bought ranch can be used in a time crunch.
Tips for Success: Do not overcook pasta; aim for al dente. Cool chicken slightly before adding to prevent lettuce wilting. Dress in stages: start with half the dressing and add more as needed. Fresh corn is highly recommended if in season. Season generously and taste as you go. For make-ahead, keep avocado and lettuce separate until just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Flavors deepen overnight. If you prefer crisp lettuce, add it fresh when serving leftovers. Add avocado right before eating to prevent browning.