BBQ Chicken Pasta Salad Recipe
This BBQ Chicken Pasta Salad is a flavorful and colorful dish perfect for summer gatherings or a hearty lunch. Featuring tender grilled chicken, vibrant bell peppers, sweet corn, and black beans, all tossed in a tangy BBQ mayo dressing, it combines smoky, creamy, and fresh flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 to 8 servings 1x
- Category: Salad
- Method: Sautéing, Boiling, Mixing
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Protein and Vegetables
- 2 chicken breast halves, boneless, skinless
- 1 red onion, chopped
- 1/2 jalapeno pepper, de-seeded, de-veined, and minced
- 1 red bell pepper, seeded and diced
- 1 orange bell pepper, seeded and diced
- 1 cup corn (fresh or frozen, thawed)
- 15 ounce can black beans, rinsed and drained
- 1/4 cup minced fresh cilantro
Pasta
- 1 pound small pasta shells
Dressing and Seasoning
- 2 tablespoons vegetable oil
- 1 cup BBQ sauce
- 1 cup mayonnaise
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
Instructions
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-6 minutes on each side, or until fully cooked through and no longer pink inside.
- Sauté Aromatics: Remove the cooked chicken from the skillet and set aside. Add the chopped red onion and minced jalapeno to the same skillet and cook for 2-3 minutes, stirring often, until softened and fragrant.
- Prepare the Pasta: Bring a large pot of water to a boil and cook the small pasta shells. Drain the pasta one minute before the package instructions to keep them slightly firm. Rinse under cold water to stop the cooking process and prevent sticking.
- Make the Dressing: In a large bowl, combine the BBQ sauce, mayonnaise, kosher salt, and coarse ground pepper. Whisk together until smooth and well blended.
- Combine Ingredients: Chop the cooked chicken into bite-sized pieces and add to the bowl with the dressing. Add the sautéed onions and jalapenos, diced red and orange bell peppers, corn, black beans, and minced cilantro. Toss everything thoroughly to combine all flavors.
- Serve: Serve the BBQ Chicken Pasta Salad chilled or at room temperature. It can be enjoyed immediately or refrigerated for a few hours to let the flavors meld.
Notes
- For a spicier kick, keep the jalapeno seeds or add extra minced jalapeno.
- Use fresh corn for a sweeter, crunchier texture when in season.
- This salad keeps well in the fridge for up to 3 days, making it great for meal prep.
- Substitute mayonnaise with a yogurt-based dressing for a lighter version.
- Serve over a bed of greens for added freshness and nutrition.
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg
Keywords: BBQ chicken pasta salad, chicken pasta salad, BBQ salad, summer salad, grilled chicken pasta, picnic salad
Find it online: https://tastybynova.com/bbq-chicken-pasta-salad-recipe/
