Can I substitute the BBQ chicken with rotisserie chicken?

Absolutely! Just chop the rotisserie chicken, toss it in BBQ sauce, and add it in. A perfect time-saver.

Can I use store-bought ranch dressing instead?

Of course. Homemade ranch has a fresher taste, but bottled ranch works if you’re in a rush.

Can I make BBQ Chicken Ranch Pasta Salad ahead of time?

Yes! It tastes fantastic cold. Just keep the avocado and some of the dressing separate and mix them in right before serving.

Is there a pasta shape that works best?

Short-cut pasta like rotini, fusilli, or penne grabs onto the dressing and chunky ingredients beautifully.

BBQ Chicken Ranch Pasta Salad - Chicken magic recipes

Description

This BBQ Chicken Ranch Pasta Salad bursts with smoky BBQ chicken, crisp veggies, tender rotini pasta, and a creamy homemade ranch dressing. Perfect for summer potlucks, family dinners, or meal prep, it’s fresh, flavorful, and guaranteed to impress!

Ingredients

Scale

For the Salad

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
½ cup BBQ sauce (preferably low sugar)
1 pound short-cut pasta (such as rotini or fusilli)
1½ cups cubed cheddar cheese
3 cups shredded romaine lettuce
1 cup cherry tomatoes, halved
3 ears grilled or steamed corn, kernels removed
1 jalapeño, seeded and chopped
½ cup chopped fresh cilantro and/or basil
1 ripe avocado, diced

For the Creamy Ranch Dressing

½ cup plain Greek yogurt or sour cream
¼ cup olive oil mayonnaise
¼–½ tablespoon buttermilk
2 tablespoons chopped fresh chives
1 teaspoon dried parsley
1 teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon onion powder
Kosher salt and black pepper, to taste

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Instructions

Preheat a grill, grill pan, or skillet over medium-high heat.
In a bowl, toss chicken pieces with BBQ sauce until coated. Grill 8–10 minutes, flipping halfway, until chicken is cooked through and lightly charred.
While chicken cooks, bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and transfer to a large salad bowl.
Add cheddar cheese, romaine lettuce, cherry tomatoes, grilled corn kernels, jalapeño, and herbs to the pasta. Toss gently.
In a separate bowl or jar, whisk together all ranch dressing ingredients. Season with salt and pepper to taste.
Pour half the ranch over the pasta mixture and stir to coat. Add grilled chicken and gently toss.
Top with diced avocado, extra herbs, and a drizzle of BBQ sauce or ranch, if desired. Serve warm or chilled.

Notes

Swap Greek yogurt for sour cream for a richer ranch dressing.
Skip the jalapeño for a milder version.
Toss avocado with lime juice to prevent browning if prepping ahead.
Great for meal prep—store in the fridge up to 3 days.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Salad , Main Dish
Method: Grilling, Boiling, Tossing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 8 g
Sodium: 690 mg
Fat: 28 g
Saturated Fat: 7 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 5 g
Protein: 36 g
Cholesterol: 90 mg