Ingredients

1 pound chicken breast

4 ears of fresh sweet corn

½ cup black beans

8 oz cheddar cheese, cubed

8 oz pepper jack cheese, cubed

¼ cup red onion, finely diced

¼ cup cilantro, finely chopped

2 jalapenos, chopped

16 oz Radiatori pasta

½ cup BBQ sauce

¾ cup sour cream

½ cup mayo

2 tbsp buttermilk

1 tsp apple cider vinegar

2 tbsp dried dill

1 tbsp dried parsley

1 tsp garlic powder

1 tsp onion powder

½ tsp black pepper

½ tsp salt

Instructions

Step 1: Boil the Radiatori pasta according to the package instructions until al dente. Drain and set aside to cool.

Step 2: Coat the chicken breasts with olive oil and season with BBQ rub. Grill over medium-high heat, flipping every 2–3 minutes, until the internal temperature reaches 165°F.

Step 3: Let the grilled chicken rest for 10 minutes, then slice against the grain and chop into bite-sized pieces.

Step 4: Peel the ears of corn, coat them with olive oil, and season with salt, pepper, and garlic (SPG) blend. Grill over high heat until charred on all sides, then cut the kernels off the cob.

Step 5: In a bowl, combine BBQ sauce, sour cream, mayo, buttermilk, apple cider vinegar, dried dill, dried parsley, garlic powder, onion powder, black pepper, and salt. Mix thoroughly until smooth to make the ranch dressing.

Step 6: In a large bowl, mix together the cooked pasta, chopped chicken, grilled corn, black beans, cubed cheddar and pepper jack cheeses, diced red onion, chopped jalapenos, and chopped cilantro.

Step 7: Pour the ranch dressing over the mixture and toss until everything is well coated and combined.

Step 8: Garnish the salad with additional chicken pieces, corn kernels, sliced jalapenos, cilantro, and a drizzle of ranch dressing before serving.

Tips & Variations

For extra smoky flavor, use a smoked BBQ rub or add smoked paprika to the seasoning.

Substitute the Radiatori pasta with fusilli or rotini if unavailable.

Adjust the heat by reducing or omitting jalapenos for a milder salad.

Replace black beans with chickpeas or omit beans for a lighter version.

Make it vegetarian by skipping the chicken and adding grilled veggies like bell peppers or zucchini.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. For best results, store the dressing separately and combine it with the salad just before serving to keep everything fresh and crisp.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic the tangy texture of buttermilk.