BBQ Chicken Pasta Salad

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.