Description
This BBQ Chicken Pasta Salad is a bold and satisfying dish loaded with smoky BBQ flavor, creamy dressing, tender chicken, pasta, and fresh veggies. Perfect for summer gatherings, picnics, or a quick weeknight dinner!
Ingredients
2 tablespoons vegetable oil
2 boneless, skinless chicken breast halves
1 red onion, chopped
1/2 jalapeño pepper, de-seeded, de-veined, and minced
1 pound small pasta shells
1 cup BBQ sauce
1 cup mayonnaise
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground pepper
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 cup corn
1 (15 oz) can black beans, rinsed and drained
1/4 cup minced fresh cilantro
Instructions
Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4–6 minutes per side until golden and cooked through. Remove and let rest.
In the same skillet, add chopped red onion and minced jalapeño. Sauté for 2–3 minutes until softened.
Cook pasta shells in a large pot of salted water one minute shy of package instructions. Drain and rinse under cold water.
In a large mixing bowl, whisk together BBQ sauce, mayonnaise, salt, and pepper until smooth.
Dice the cooked chicken into bite-sized pieces. Add to the bowl along with cooked onions and jalapeños, bell peppers, corn, black beans, and cilantro.
Toss everything until well coated. Chill for 30 minutes before serving if desired.
Notes
For added heat, keep a few jalapeño seeds in or add a dash of hot sauce.
Swap half the mayo with Greek yogurt for a lighter option.
This salad stores well in the fridge for up to 3 days—great for meal prep!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: lunch ,dinner
- Method: Stovetop+boilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 7 g
- Sodium: 660 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 60 mg