Ingredients
1-1.5 lbs. Boneless Skinless Chicken Thighs
Barbecue Sauce of your choice
1 lb. Short Cut Pasta, like Fusilli
3 cups Romaine Lettuce, roughly chopped
Ranch Dressing
Cherry Tomatoes, halved
Red Onion, sliced thinly
1 cup Corn, thawed if frozen
1 1/2 cups Cubed Cheddar Cheese (optional)
Ranch Dressing
3/4 cup Mayonnaise
1/2 cup Sour Cream
2 tbsp. Fresh Chives, finely chopped, plus more for garnish
1-2 tbsp. Fresh Dill, roughly chopped, plus more for garnish
1/2 tsp. Dried Parsley
1/2 tsp. Garlic Powder, plus more to taste
1/2 tsp. Onion Powder, plus more to taste
1/2 tsp. Kosher Salt, plus more to taste
1/4 tsp. Ground Black Pepper, plus more to taste
A little water or milk to thin out the dressing if desired
Instructions
Preheat oven to 400ºF.
Baste the chicken thighs with barbecue sauce and grill or bake until cooked through. Let cool then slice and toss with more barbecue sauce and set aside.
Stir together the mayo, sour cream, chives, parsley, dill, garlic powder, onion powder, kosher salt and black pepper. Taste and add more seasonings if desired. If dressing is super thick, add a little water or milk to thin it out to a desired consistency. Set the dressing aside.
Boil the pasta according to package directions until tender. Drain and rinse with cold water to cool it down and keep it from sticking.
In a large bowl add the pasta and toss to coat in the ranch dressing. Then add the chopped romaine lettuce and toss to coat.
Transfer the dressed pasta and lettuce to a wide shallow serving bowl and compose the salad by creating strips, or wedges, laying the tomatoes, corn, onion slices, cheese cubes (if using), and the barbecue chicken slices on top of the dressed pasta and lettuce.
Garnish with more chives and dill.
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