Ingredients
- 2 large, boneless Chicken Breasts (approximately 1 1/2 lbs.)
- 2 teaspoons of Olive Oil
- 1 teaspoon of Garlic Salt
- 1 teaspoon of Black Pepper
- 1 can of whole kernel Corn
- 1 tablespoon of Butter
- pinch of Cayenne Pepper
- pinch of Black Pepper
- 1 seedless Cucumber
- 1 medium sized Red Bell Pepper
- 1 medium sized Red Onion
- 4 to 6 Green Onions
- 8 ounce brick of Cheddar Cheese
- 1 lb. of uncooked, spiral shaped Pasta
- 1 packet of Hidden Valley Ranch Restaurant Style Dressing (0.4 ounce) + the ingredients listed on the packet to make it (1 cup of Buttermilk, 1 cup of Mayonnaise)
- 1 cup of Barbecue Sauce (I use Open Pit Brand)
- 1/2 tablespoon of Soy Sauce
- 1/2 tablespoon of Garlic Powder
- 1/2 tablespoon of Onion Powder
- 2 teaspoons of Dried Oregano
- 1 tablespoon of Dried Parsley
Instructions
- Set a pot to boil for your pasta. Boil the pasta according to the package directions, drain, rinse with cold water, and set aside.
- Remove the chicken from the package and pat dry. Cut into small, bite sized pieces. Add the 2 teaspoons of olive oil, teaspoon of garlic salt, and teaspoon of black pepper and toss to coat. Set aside.
- In a skillet, add the tablespoon of butter. Drain the can of corn and add to the skillet with the butter. Season with pinch of cayenne pepper and the pinch of black pepper. Sauté for five minutes and remove from the pan into a bowl, set aside.
- In the same skillet, add the chicken and sauté on low until the chicken is fully cooked.
- While the chicken cooks, dice your cucumber, red bell pepper, purple onion, and green onions. Add to a large bowl.
- Dice your cheddar cheese into small pieces.
- In a bowl, make your packet of ranch according to package directions. Place in fridge. You can make this a day in advance.
- In another bowl, add the cup of barbecue sauce, add in the soy sauce, dried oregano, garlic, and onion powders, mix well to combine.
- When the chicken is nearly done cooking, add a few tablespoons of the barbecue sauce mixture to the chicken and sauté with the chicken. Remove chicken from heat and let cool.
- When the ranch dressing has set, add a few tablespoons of the barbecue sauce to the ranch dressing. You can add as much or as little as you want. I added about 3 tablespoons.
- When you are ready to serve, combine the diced vegetables, cold pasta, cooled chicken, corn, and cheddar cheese, toss well. Drizzle the ranch barbecue dressing and toss again to coat. Serve with a drizzle of the barbecue sauce on top, serve the extra ranch and barbecue on the side, and top the whole salad with the dried parsley.