Instructions

Ingredients: 

• 1 16-ounce box of pasta 

• 1 chicken breast

• 1 can of black beans, drained and rinsed

• 2 cups of romaine, chopped 

• ½ red onion, diced

• 1 cup of cherry tomatoes, halved

• ¼ cup Chef Hak’s BBQ Sauce, more as needed

• ¼ cup Chef Hak’s ranch dressing 

• 1 Tbsp olive oil 

• 2 tablespoons cilantro, chopped 

• Optional: cubed avocado for serving

Instructions: 

1. Bring a pot of water to a boil and cook the pasta according to the package. Drain the pasta and toss it with olive oil to prevent it from sticking together while cooling. 

2. Preheat the oven to 400 degrees. 

3. Place chicken breast on a greased baking sheet and season with salt. Brush both sides of the chicken breast with 1-2 tablespoons of Chef Hak’s BBQ Sauce. Bake for 20-25 minutes, until cooked thoroughly. 

4. Cube the cooked chicken, then toss with more Chef Hak’s BBQ sauce so that it is well-coated. 

5. Once the pasta is cooled, add all of the salad ingredients and chicken to a large bowl. 

6. Drizzle with ranch dressing, mixing well to coat the mixture. 

7. Store the mixture in the fridge, it’s best served cold. Enjoy!