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Barbecue Chicken Pasta

Barbecue Chicken Pasta Salad

A refreshing summer salad combining tender barbecue chicken, spiral pasta, crisp vegetables, cheddar cheese, and a tangy barbecue ranch dressing for a delicious main or side dish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course, Salad
Cuisine American
Servings 6 people
Calories 450 kcal

Equipment

  • 1 pot for boiling pasta
  • 1 skillet for sautéing chicken and corn
  • 1 large mixing bowl

Ingredients
  

  • 2 large boneless chicken breasts about 1 1/2 lbs
  • 2 teaspoons olive oil
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1 can whole kernel corn
  • 1 tablespoon butter
  • Pinch cayenne pepper
  • Pinch black pepper
  • 1 seedless cucumber
  • 1 medium red bell pepper
  • 1 medium red onion
  • 4 to 6 green onions
  • 8 ounces cheddar cheese
  • 1 pound uncooked spiral pasta
  • 1 packet Hidden Valley Ranch Restaurant Style Dressing 0.4 oz
  • 1 cup buttermilk to mix with ranch packet
  • 1 cup mayonnaise to mix with ranch packet
  • 1 cup barbecue sauce Open Pit Brand preferred
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 2 teaspoons dried oregano
  • 1 tablespoon dried parsley

Instructions
 

  • Boil the pasta according to package instructions, drain, rinse with cold water, and set aside.
  • Cut chicken breasts into bite-sized pieces, then toss with olive oil, garlic salt, and black pepper.
  • Melt butter in a skillet, add drained corn, season with cayenne and black pepper, sauté for 5 minutes, then remove to a bowl.
  • In the same skillet, cook chicken on low heat until fully cooked.
  • Dice cucumber, red bell pepper, red onion, and green onions; place in a large mixing bowl.
  • Dice the cheddar cheese into small pieces.
  • Prepare ranch dressing by mixing the packet with buttermilk and mayonnaise according to package directions; refrigerate.
  • Combine barbecue sauce, soy sauce, dried oregano, garlic powder, and onion powder in a separate bowl.
  • Add a few tablespoons of the barbecue sauce mixture to the chicken while cooking, then remove chicken from heat and let cool.
  • Mix several tablespoons of barbecue sauce into the ranch dressing to create the barbecue ranch dressing.
  • Combine diced vegetables, cooked pasta, cooled chicken, sautéed corn, and cheddar cheese in the large bowl and toss thoroughly.
  • Drizzle barbecue ranch dressing over the salad and toss again to coat.
  • Serve the salad topped with dried parsley and extra barbecue sauce and ranch dressing on the side.

Notes

  • Make ranch dressing a day in advance for better flavor.
  • Use spiral pasta or rotini for best texture.
  • Store leftovers in refrigerator up to 2 days.
  • Adjust barbecue sauce in dressing to taste.