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
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2 tablespoons vegetable oil
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2 boneless, skinless chicken breast halves
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1 red onion, chopped
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1/2 jalapeño pepper, de-seeded, de-veined, and minced
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1 pound small pasta shells
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1 cup BBQ sauce
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1 cup mayonnaise
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1/2 teaspoon kosher salt
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1/4 teaspoon coarse ground pepper
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1 red bell pepper, seeded and diced
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1 orange bell pepper, seeded and diced
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1 cup corn
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1 (15 oz) can black beans, rinsed and drained
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1/4 cup minced fresh cilantro
Instructions
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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.
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In the same skillet, add chopped red onion and minced jalapeño. Sauté for 2–3 minutes until softened.
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Cook pasta shells in a large pot of salted water one minute shy of package instructions. Drain and rinse under cold water.
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In a large mixing bowl, whisk together BBQ sauce, mayonnaise, salt, and pepper until smooth.
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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.
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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