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.