Ranch & Avocado Pasta Salad with Grilled Chicken
Ranch & Avocado Pasta Salad with Grilled Chicken is a vibrant and satisfying dish that brings together creamy ranch dressing, tender grilled chicken, and fresh vegetables. Perfect for picnics, potlucks, or quick weeknight dinners, this salad delivers a delightful mix of flavors and textures in every bite. With its colorful presentation and rich taste, it’s sure to impress at any gathering!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Salad/Main
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 8 ounces rotini pasta
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup ranch dressing
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Cook rotini pasta in salted boiling water until al dente (8-10 minutes). Drain and rinse under cold water.
- Preheat the grill to medium heat. Season chicken breasts with salt and pepper. Grill for 6-7 minutes per side until cooked through (internal temperature of 165°F). Let rest before slicing.
- While the chicken cooks, chop the avocados and halve the cherry tomatoes.
- In a large bowl, combine cooled pasta, sliced chicken, avocados, tomatoes, red onion, and cilantro.
- Pour ranch dressing over the salad and toss gently until well combined. Adjust seasoning as needed.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg
Keywords: - For a vegetarian option, substitute grilled chicken with chickpeas or grilled shrimp. - Add bell peppers or cucumbers for extra crunch.