TOTAL TIME: 30 minutes
SERVES: 6-8
Protein
4-6 slices bacon or 1/2 cup bacon bits*
2 chicken breasts, cooked and shredded
Milk & Dairy
1 cup cubed cheddar
3/4 cup plain skyr
Pantry
400 g your favorite pasta**
1/2 - 3/4 cup bbq sauce
1/2 cup mayo
2 tsp dried dill
1/2 tsp garlic powder
1/4 tsp onion powder
2 tsp white vinegar
Produce
1 1/2 cups frozen corn
1 pint cherry tomatoes, diced
1/2 small red onion
1 pack chives
Prep your ingredients. Cook your chicken and toss it in 1/2- 3/4 cup bbq sauce (you want it very saucy so feel free to adjust amount)
Cook bacon if needed (tip below)
Cube your cheese
Slice tomatoes into thirds
Finely chop red onion and rinse in cold water to remove the extra strong bitter taste
Microwave corn for 1 1/2 - 2 minutes and drain excess water
Make your pasta. In heavily salted water, cook your pasta according to instructions for al dente + 1 minute. When the pasta gets cold it firms up so you want it softer than normal here.
Strain and rinse with cold water to prevent further cooking and sticking. If you are not using in the next 5-10 minutes - add a small drizzle of il and mix to prevent sticking, set aside.
Make your ranch. To a small bowl add all your ranch ingredients: 3/4 cup plain skyr, 1/2 cup mayo, 2 tsp dried dill, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1 tsp salt, 2 tsp white vinegar, 2 tbsp fresh diced chives, ~2 tbsp cold water and mix well. You want it slightly runny but not too watery, so adjust water as needed.
Assemble your salad. To a large bowl, add pasta and most of your ranch. Mix well. Top with bbq chicken, cubed cheese, diced red onion, tomatoes, bacon, corn and remaining chopped chives. Drizzle with remaining ranch and serve.
Serve room temp.
*For perfect bacon: Place in a single layer on a lined baking sheet. Place in cold oven, then set to 400F. Bake until crisped to your liking (20 minutes or so). Remove from oven and immediately remove bacon from sheet and place on a paper towel to drain. Save bacon fat in the fridge and use in place of butter in any other recipe!
**Pasta shape: it's best to choose something like a rotini that has lots of divets to hold all that sauce
For quick chicken: Drizzle with olive oil, and season generously with salt and pepper. Air fry at 400F for 10-15 minutes until internal temp reaches 165F
Lasts in fridge for 4-5 days
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!