Description
A vibrant fusion of smoky BBQ chicken, zesty ranch dressing, and fresh vegetables tossed with al dente pasta. Creamy avocado adds richness, while crisp romaine and corn balance the dish. Perfect for gatherings or a nourishing meal.
Ingredients
8 oz gluten-free pasta
2 boneless, skinless chicken breasts
1/4 cup BBQ sauce (no alcohol)
1 head romaine lettuce, chopped
1 cup corn kernels
1/2 cup diced avocado
1/4 cup ranch dressing (non-dairy optional)
1 tbsp olive oil
2 tbsp lemon juice
Salt and pepper to taste
Instructions
Cook pasta according to package instructions, drain.
Heat olive oil in a skillet, season chicken with salt and pepper, cook 6-7 minutes each side until done.
Toss cooked pasta with BBQ sauce and lemon juice.
In a bowl, combine romaine, corn, and avocado.
Mix chicken, BBQ pasta, and ranch dressing with the salad.
Chill before serving.
Notes
For a vegan version, substitute chicken with grilled tofu and use vegan ranch.
Add diced bell peppers for extra crunch.
Store leftovers in an airtight container up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 60mg