Dilled Avocado Ranch Pasta Salad with Grilled Chicken

This creamy pasta salad is jam-packed with juicy grilled chicken, a rainbow of colorful veggies, and a light, flavorful homemade avocado ranch dressing. Bring this salad to any picnic and watch it vanish!
Yield 8 servings

Ingredients

CHICKEN:

  • 2 lbs chicken breasts
  • Salt and Pepper

SALAD:

  • 1 lb bowtie pasta (cooked according to package instructions)
  • 1 large sweet pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 (15 oz) can black olives, drained and sliced
  • 2 Tablespoons minced fresh dill

DRESSING:

  • 1/2 cup greek yogurt
  • 1 ripe avocado, halved, pitted, and diced
  • 1/4 cup mayonnaise
  • 1/4 cup buttermilk
  • 1/2 Tablespoon yellow mustard
  • 2 cloves garlic, minced
  • Salt and Pepper, to taste

Instructions

  1. Prepare the chicken: Season both sides of chicken breasts with salt and pepper. Grill over medium-high heat 8 to 10 minutes or until chicken juices run clear. Slice chicken into bite-sized strips and set aside.
  2. Prepare the salad: In a large bowl, combine all salad ingredients with the sliced chicken. Set aside while you prepare the dressing.
  3. Make the dressing: Place all dressing ingredients in a food processor. Pulse several times until dressing is smooth, scraping down the sides if necessary.
  4. Assemble the salad: Pour dressing over salad and gently stir to combine. Season salad with salt and pepper to taste and refrigerate until ready to serve.

Recipe Notes

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