BBQ Chicken Bacon Ranch “Pasta” Salad

My entire family was having a BBQ Birthday Cookout over the weekend, cookouts are amazing but can be stressful when you’re trying to eat clean! You never know what other people are bringing and how they cook. I also don’t want to be the person on the family group text with all the dietary restrictions.
The best part is you can make this recipe Whole30 compliant by using compliant sauces! 
Although there are a lot of components to this dish – it comes together pretty quick. It also stores surprisingly  well – hello leftovers!
Ok, so when I am making this for me I do add corn – corn is NOT paleo. May the Paleo gods not strike me for this recipe. I like the flavor it brings to the dish – especially because I roast it. It feels more BBQ-y. If corn offends you – please feel free to make as it. However, you should try it with corn!
Condiments – I use dump ranch for everything – Whole Sisters made the perfect recipe, so if it ain’t broke, don’t fix it! BBQ sauce: I make my own and I will link the recipe when it’s up. I only make my own because I haven’t been able to find the Tessemae’s BBQ Sauce. I also marinate the chicken overnight in The New Primal Classic Marinade, which is sold at Whole Foods. These products are Whole30.
OKAY! I know that was super long – less talkie – more cookie!!!
The night before – marinate your chicken (I used thighs), with BBQ sauce. In the morning go ahead and bake them, once done let them cool and chop it up!
If you’re adding corn – roast that corn! I have a grill pan that I use on the stove with some avocado oil. Get those nice grill marks on it. Once that’s cooled, cut it off the cobb. Throw it in the bowl with the chicken. At this point I add salt and pepper to the corn.
Crisp up the bacon! I use the air fryer – if you don’t have one, put it on your birthday wish list! I use it for everything – seriously. Chop it up – into the bowl it goes!
Along with the tomatoes, avocado and red onion!
TIP:  I like the “pasta” to be short in this recipe – so I cut the zucchini right down the middle lengthwise but not entirely through. 
Ok – zoodle time! I take the skin off of my zucchini – only because my 4 year old will eat it this way. I upgraded to this awesome zoodler, during an amazon deal. It was like 15 bucks – so worth it!
Add those zoodles to the bowl!
Now in goes the salt, pepper, lime juice and parsley. You could also add cilantro – if you’re insane and like that soapy flavor!
Mix it all up and put it in the fridge.
Once you’re ready to serve, add the ranch and the BBQ Sauce – toss and serve!!

BBQ Chicken Bacon Ranch "Pasta" Salad


  • 1 Cup Grape Tomatoes
  • 1 Avocado
  • 4 Chicken Thighs
  • 4 Zucchinis
  • 6 Slices of Bacon
  • ¼ Cup Red Onion
  • 2 Tbs Lime Juice
  • Fresh Parsley
  • Salt
  • Pepper
  • 1 Cup Roasted Corn** If you're ok with corn


  • Whole30 or Paleo Compliant BBQ Sauce
  • Whole30 or Paleo Ranch


  1. Marinate the chicken overnight in enough BBQ Sauce to coat the chicken. The next morning, cook for 20 minutes in a 400 degree oven. Cool the chicken and roughly chop. Coat with more BBQ sauce as needed.
  2. ** If you're adding corn: Roast the corn on the grill or a grill pan. Let that cool and cut the corn off the cobb. Add the corn to a large bowl and add salt and pepper to taste. Add the cooled chopped chicken to the same bowl.
  3. Chop the bacon, onion, avocado and red onion. Add that to the bowl.

  4. Remove the skin from the zucchini and cut the zucchini lengthwise, only go halfway through. Don't split the entire zucchini. This will create small zoodles. Put the zucchini through the zoodler and add to the bowl.
  5. Toss all of the ingredients in the lime juice, parsley, salt & pepper.
  6. Cover the bowl and put into the fridge until you're ready to serve. Once you're ready to serve add the BBQ Sauce and Ranch.
  7. Toss and Enjoy!!

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