Easy BBQ Chicken Ranch Pasta Salad
This easy and quick BBQ Chicken Ranch Pasta Salad is a crowd-pleasing dish packed with smoky BBQ chicken, creamy homemade ranch, fresh vegetables, and pasta. It’s perfect for summer gatherings, potlucks, or busy weeknights, offering satisfying flavors and a delightful crunch.
Equipment
- Large skillet
- Large pot
- Large mixing bowl
- Whisk
Ingredients
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 1/2 cup BBQ sauce your favorite
- 1 lb 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, optional
- 1/2 cup fresh cilantro and/or basil chopped
- 1 ripe avocado diced
- 1/2 cup plain Greek yogurt or sour cream
- olive oil mayonnaise not listed in ingredients but included in ranch dressing steps
- 0.25-0.5 tbsp buttermilk
- 2 tbsp fresh chives chopped
- 1 tsp dried parsley
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- kosher salt to taste
- black pepper to taste
Instructions
- Step 1: Get that Chicken Sizzling. Preheat your grill, grill pan, or skillet over medium-high heat. Toss bite-sized chicken pieces with your favorite BBQ sauce until beautifully coated. Grill for 8-10 minutes, flipping halfway through, until cooked through, juicy, and charred.
- Step 2: Pasta Perfection. While chicken grills, bring a large pot of generously salted water to a rolling boil. Add short-cut pasta and cook until al dente according to package directions. Drain well and transfer to your largest salad bowl.
- Step 3: Mix Your Masterpiece. To the still-warm pasta, add cubed cheddar cheese, shredded romaine, halved cherry tomatoes, grilled corn kernels, chopped jalapeño (if using), and fresh cilantro and/or basil. Gently mix to combine.
- Step 4: Whip Up the Dreamy Ranch. In a separate bowl or mason jar, combine plain Greek yogurt or sour cream, olive oil mayonnaise, buttermilk, fresh chives, dried parsley, dried dill, garlic powder, and onion powder. Whisk until smooth and creamy. Taste and season with kosher salt and black pepper.
- Step 5: Dress and Serve. Pour about half of the ranch dressing over the pasta mixture in the salad bowl and toss gently until evenly coated. Add the grilled BBQ chicken and toss again. Finally, top with diced avocado, a sprinkle of more fresh herbs, and an optional extra drizzle of ranch or BBQ sauce. This salad is fantastic served warm, but also delicious chilled, especially on a hot day.
Notes
This pasta salad is highly adaptable. For chicken, use shredded rotisserie chicken or leftover cooked chicken for a quicker meal. Instead of cheddar, try Monterey Jack, Colby Jack, smoked gouda, or crumbled feta. Boost veggies with diced red onion (soak to mellow flavor), colorful bell peppers, black beans, or crisp cucumber. While homemade ranch is recommended, a good quality store-bought dressing works in a pinch. For extra crunch, add crispy bacon bits, crumbled tortilla chips, or crispy fried onions just before serving. Ensure pasta is cooked al dente to avoid mushiness. For best flavor, chill the salad for at least 30 minutes before serving, or make it a few hours ahead. Always taste and adjust seasoning to your preference. To prep ahead, cook chicken and pasta, chop all veggies, and make the ranch dressing a day or two in advance; store everything separately in the fridge and combine just before serving. Store any leftover BBQ Chicken Ranch Pasta Salad in an airtight container in the refrigerator for up to 3-4 days. For optimal freshness, consider holding off on adding all the avocado until just before serving the next portion if you anticipate leftovers.