BBQ Chicken Ranch Pasta Salad.
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 cubed cheddar cheese
- 3 cups shredded romaine lettuce
- 1 cup cherry tomatoes, halved
- 3 ears grilled or steamed corn
- 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 mayo
- 1/4-1/2 tablespoon buttermilk
- 2 tablespoons fresh chopped chives
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- kosher salt and black pepper
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Instructions
- 1. Set your grill, grill pan, or skillet to medium-high heat.
- 2. In a bowl, combine the chicken and BBQ sauce. Grill the chicken until lightly charred and cooked through, turning halfway through cooking. Cook about 8-10 minutes.
- 3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain and add to a large salad bowl with the cheese, lettuce, tomatoes, corn, jalapeño, cilantro, and basil.
- 4. To make the ranch. Combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.
- 5. Toss the pasta with half the ranch. Add the chicken and gently toss to combine.
- 6. Top the pasta with avocado. Season with freshly cracked pepper and salt. Serve warm or cold with additional ranch as desired.
Source
Original recipe: View Original
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