BBQ Chicken Pasta Salad (Print Version)
Juicy chicken, smoky BBQ sauce, pasta, and fresh veggies come together in a creamy, colorful bowl.
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons vegetable oil
02 -
2 boneless, skinless chicken breast halves
03 -
1 pound (450 g) small pasta
04 -
1 cup (240 ml) barbecue sauce
05 -
1 cup (240 ml) mayonnaise
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon coarse ground black pepper
→ Vegetables & Legumes
08 -
1 red onion, chopped
09 -
1/2 jalapeño pepper, deseeded, deveined, and minced
10 -
1 red bell pepper, seeded and diced
11 -
1 orange bell pepper, seeded and diced
12 -
1 cup corn kernels
13 -
1 can (425 g) black beans, rinsed and drained
14 -
1/4 cup minced fresh cilantro
# Instructions:
01 -
Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4–6 minutes per side until fully cooked and golden. Remove from the skillet and set aside.
02 -
Add chopped red onion and minced jalapeño to the same skillet. Sauté for 2–3 minutes, stirring frequently, until softened. Remove from heat.
03 -
Cook pasta in a large pot of boiling water for one minute less than the package instructions indicate. Drain and rinse under cold water to stop cooking.
04 -
In a spacious mixing bowl, combine barbecue sauce, mayonnaise, kosher salt, and ground black pepper. Stir until well blended.
05 -
Cut the cooked chicken into bite-sized pieces. Add pasta, chicken, sautéed onion and jalapeño, diced red and orange bell peppers, corn, black beans, and cilantro to the bowl with dressing. Toss thoroughly until evenly coated.
06 -
Transfer to a serving dish and garnish with additional cilantro if desired. Serve chilled or at room temperature.
# Notes:
01 -
For enhanced flavor, prepare the salad in advance and refrigerate for at least one hour before serving to allow the ingredients to meld.