Description
A vibrant summer dish combining spiral pasta, smoky barbecue chicken, crisp veggies, and creamy ranch dressing. Tangy, hearty, and perfect for picnics or weeknight meals with bold summer charm.
Ingredients
2 large boneless chicken breasts (about 1 1/2 lbs, cut into bite-sized pieces)
2 teaspoons olive oil
1 teaspoon garlic salt
1/2 teaspoon black pepper
8 oz spiral-cut pasta
1 cup cucumber, diced
1 red bell pepper, diced
1 cup corn kernels (frozen and thawed or fresh)
1/4 cup ranch dressing
1/2 cup shredded sharp cheddar cheese
Instructions
Heat olive oil in a skillet over medium-high heat. Add chicken, garlic salt, and black pepper; cook 6-8 minutes or until browned and no longer pink. Set aside.
Boil pasta according to package instructions. Drain and rinse with cold water to cool.
In a large bowl, combine cooked chicken, cooled pasta, cucumber, red bell pepper, and corn.
Mix ranch dressing into the salad until well coated. Fold in cheese. Chill 30 minutes before serving.
Notes
For a smokier twist, substitute ranch with smoky aioli. Store leftover salad in an airtight container in the fridge for up to 2 days. Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 60mg