BBQ Chicken Ranch Pasta Salad – Flavorful & Easy

The BBQ Chicken Ranch Pasta Salad is truly summer in a bowl: smoky, tangy, and oh-so-creamy, it’s a dish I love making on repeat! The magic starts with 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces, marinated and grilled to perfection with a generous slather of sweet BBQ sauce. Throw in crisp romaine, juicy cherry tomatoes, grilled corn, and loads of fresh herbs, and you have a pasta salad that’s hearty enough to be a main course yet fresh enough for sunny picnics. Made extra luscious with a homemade herby ranch, it’s a crowd-pleaser that only gets better as it rests in the fridge—plus, the make-ahead factor is off the charts!

Ingredients You’ll Need

This is one of those recipes where each ingredient is essential, even if it looks simple on paper. Every component brings something special—whether it’s creaminess, crunch, color, or a burst of freshness—to the finished salad.

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces: The star of the show—cutting into pieces before grilling ensures every bite is smoky and juicy.
• 1/2 cup BBQ sauce (preferably low sugar): Brings deep smoky sweetness that beautifully coats the chicken.
• 1 pound short-cut pasta (such as rotini or fusilli): These shapes catch all the good bits and help hold the creamy dressing in every twirl.
• 1 1/2 cups cubed cheddar cheese: Adds a pop of sharp, melty richness to balance the tangy ranch and BBQ flavors.
• 3 cups shredded romaine lettuce: Crunchy, fresh, and lightens the overall feel of this pasta salad.
• 1 cup cherry tomatoes, halved: Bright and juicy, they add a refreshing sweetness and pop of color.
• 3 ears grilled or steamed corn, kernels removed: Grilled corn brings smokiness and subtle sweetness, but steamed works in a pinch!
• 1 jalapeño, seeded and chopped: A hint of heat—adjust to your crowd’s preference or skip for less spice.
• 1/2 cup chopped fresh cilantro and/or basil: Fresh herbs light up the salad and pair so well with ranch.
• 1 ripe avocado, diced: Creaminess and a buttery texture—add just before serving for the best results.
• Creamy Ranch Dressing:
• 1/2 cup plain Greek yogurt or sour cream: The backbone of a tangy, thick, protein-rich ranch.
• 1/4 cup olive oil mayonnaise: Adds velvety richness and classic ranch flavor.
• 1/4–1/2 tablespoon buttermilk: A splash creates just the right tang and consistency—add more if needed.
• 2 tablespoons chopped fresh chives: Mild onion flavor for that classic ranch taste.
• 1 teaspoon dried parsley: Earthy and gentle—don’t skip it!
• 1 teaspoon dried dill: The herb that makes ranch, ranch! This adds refreshing complexity.
• 1/2 teaspoon garlic powder: A savory edge to deepen flavor.
• 1/2 teaspoon onion powder: Brings a subtle sweetness and aromatic warmth.
• Kosher salt and black pepper, to taste: Essential for seasoning just to your liking.

How to Make 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

Step 1: Grill the Chicken Pieces

Start by preheating your grill, grill pan, or a sturdy skillet over medium-high heat. Take your 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces, and toss them in a bowl with BBQ sauce until each piece is evenly coated. Grill for about 8 to 10 minutes total, flipping halfway — you’re looking for that irresistible caramelized, smoky char. Let the chicken rest for a few minutes once cooked, then set it aside. This bite-sized prep means maximum flavor in every forkful!

Step 2: Cook the Pasta

While the chicken is grilling, bring a big pot of salted water to a rolling boil. Cook your choice of short-cut pasta until al dente following the package directions (usually 8 to 10 minutes). Drain well and urn it out into a large salad bowl — this is your flavor canvas for all the good things to come.

Step 3: Prep the Veggies and Cheddar

With the pasta cooling in the bowl, add the cubed cheddar, shredded romaine lettuce, halved cherry tomatoes, freshly grilled corn kernels, jalapeño, and those vibrant chopped herbs. Give it all a gentle toss so every bite gets a little bit of everything. The mix of colors and textures is already wildly enticing at this point!

Step 4: Make the Herby Ranch Dressing

Whisk together the Greek yogurt (or sour cream), olive oil mayo, buttermilk, chives, parsley, dill, garlic powder, and onion powder in a small bowl or jar. Season generously with kosher salt and black pepper. Taste and adjust for seasoning or tanginess—this ranch is fresh, creamy, and leagues above anything store-bought.

Step 5: Assemble the Salad

Pour about half of the ranch dressing over the pasta and veggies. Toss until everything’s beautifully coated. Now, gently add the grilled 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces. Fold them into the salad, being careful to preserve those juicy morsels. Top the whole thing with diced avocado, a scattering of more herbs, and (if you’re feeling bold) an extra swoosh of ranch or BBQ sauce for an eye-catching finish. Your salad is ready to serve warm or chilled!

How to Serve 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

Garnishes

Supercharge your salad with a final flourish! Sprinkle extra fresh herbs, a few thinly sliced jalapeño rings, a pinch of flaky sea salt, or an extra drizzle of ranch or BBQ sauce right before serving. Avocado fans can even fan out slices over the top for that gorgeous wow factor. With all these additions, the 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces will look (and taste) restaurant-worthy!

Side Dishes

This salad absolutely shines on its own, but if you’re building a bigger spread, serve it alongside honey cornbread, a bright watermelon-cucumber salad, or some roasted sweet potato wedges. Even a big pitcher of lemonade or icy sweet tea pairs perfectly with these flavors.

Creative Ways to Present

Try packing the salad into individual mason jars for portable picnics or meal prep, or arrange it on a big platter with nested rainbow layers for a potluck showstopper. If you’re hosting, serve smaller portions in sturdy lettuce cups—a fun, hands-on twist that makes those 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces feel extra festive and shareable!

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and refrigerate promptly. The flavors only deepen as it sits, making it a dream for next-day lunches! If you plan to enjoy it over several days, consider storing the diced avocado and a bit of extra ranch separately to keep everything fresh.

Freezing

While the grilled 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces can be frozen on its own, the salad as a whole doesn’t freeze well because of the fresh veggies and dairy-based dressing. For advance meal prep, grill and freeze just the chicken, thaw, and assemble the salad fresh!

Reheating

This salad is best enjoyed cold or at room temp, but if you prefer, you can gently rewarm just the chicken in a skillet before adding it to the chilled pasta salad. Avoid microwaving with the greens and avocado to prevent wilting.

FAQs

Can I use pre-cooked or rotisserie chicken?

Absolutely! If you’re short on time, using pre-cooked rotisserie chicken tossed in BBQ sauce is a great shortcut. Just chop it to match those perfect bite-sized pieces and mix it in.

What’s the best pasta shape for this salad?

Rotini, fusilli, or even penne all work beautifully. The goal is to choose a shape that holds onto the ranch and bits of veggies so every bite is as loaded as possible.

Is it spicy with the jalapeño?

It has a gentle kick, but seeding the jalapeño removes most of the heat. If you want it totally mild, simply skip it, or if you love heat, toss in extra!

How long does the salad stay fresh?

The salad (minus avocado) stays great in the fridge for up to 3 days. Just add fresh avocado right before serving to keep things vibrant and green.

Can I make it dairy-free or gluten-free?

Yes! Swap the cheddar for a non-dairy cheese, use a vegan ranch, and pick your favorite gluten-free pasta. The 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces fit perfectly into most diets.

Final Thoughts

This BBQ Chicken Ranch Pasta Salad is like summer on a fork, and I truly hope it becomes a staple for your gatherings and weeknights alike. There’s something irresistible about the combination of 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces with all those zippy, creamy, crunchy add-ins. You’re just one bowl away from a new family favorite—give it a go and let your tastebuds celebrate!

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