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BBQ Chicken Pasta Salad Recipe

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4.6 from 371 reviews

This BBQ Chicken Ranch Pasta Salad combines tender grilled chicken coated in tangy BBQ sauce with al dente pasta, fresh vegetables, and a creamy homemade ranch dressing for a refreshing and hearty dish perfect served warm or chilled.

Ingredients

Protein and Main 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 1/2 cups cubed cheddar cheese
  • 3 ears grilled or steamed corn, kernels removed

Vegetables and Herbs

  • 3 cups shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 jalapeño, seeded and chopped
  • 1/2 cup chopped fresh cilantro and/or basil
  • 1 ripe avocado, diced

Creamy 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 Grill or Pan: Preheat a grill, grill pan, or skillet over medium-high heat to get it ready for cooking chicken.
  2. Coat the Chicken: In a bowl, toss bite-sized chicken pieces with BBQ sauce until they are fully coated, ensuring a flavorful char during grilling.
  3. Grill the Chicken: Place the coated chicken on the preheated grill or pan and cook for 8–10 minutes, flipping halfway through, until the chicken is cooked through and lightly charred.
  4. Cook the Pasta: While the chicken cooks, bring a large pot of salted water to boil. Add pasta and cook until al dente according to package instructions. Drain well and transfer to a large salad bowl.
  5. Combine Salad Ingredients: To the drained pasta, add cubed cheddar cheese, shredded romaine lettuce, halved cherry tomatoes, grilled corn kernels, chopped jalapeño, and fresh chopped herbs (cilantro and/or basil). Gently mix to combine evenly.
  6. Make the Dressing: In a separate bowl or jar, whisk together Greek yogurt (or sour cream), olive oil mayonnaise, buttermilk, chopped chives, dried parsley, dill, garlic powder, onion powder, salt, and pepper until smooth and well combined.
  7. Toss Salad with Dressing and Chicken: Pour about half of the ranch dressing over the pasta mixture and toss until everything is evenly coated. Add the grilled chicken pieces and gently toss again to incorporate.
  8. Garnish and Serve: Top the salad with diced avocado, additional fresh herbs, and optionally drizzle with more ranch dressing or BBQ sauce. Serve the salad warm or chilled according to preference.

Notes

  • For a lighter dressing, substitute full-fat Greek yogurt for sour cream.
  • If fresh herbs are not available, dried herbs can be increased slightly but fresh is recommended for best flavor.
  • Jalapeño can be omitted or adjusted for spice preference.
  • This salad can be made ahead; store components separately and combine before serving to keep veggies fresh.
  • Use gluten-free pasta to make the dish gluten free if desired.

Find it online: https://forkvista.com/bbq-chicken-pasta-salad-recipe/