BBQ Chicken Ranch Pasta Salad

Summer means Pasta Salad, am I right?  But it also means BBQ.  Do you know what I’m getting at?

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 cup ranch dressing

DIRECTIONS

  • Set your grill, grill pan, or skillet to medium-high heat.

  • 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.

  • 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.

  • Toss the pasta with half the ranch. Add the chicken and gently toss to combine.

  • Top the pasta with avocado. Season with freshly cracked pepper and salt. Serve warm or cold with additional ranch as desired.

Dinner, LunchMarie KellyMilford Kitchenbbq chicken, barbecue, chicken, ranch, pasta salad, salad, bbq chicken ranch pasta salad, avocadoComment