BBQ Chicken Pasta Salad (Print Version)
# Ingredients:
→ Pasta Salad Base
01 -
2 boneless, skinless chicken breast halves
02 -
2 tablespoons vegetable oil
03 -
1 red onion, chopped
04 -
1/2 jalapeño pepper, de-seeded, de-veined, and minced
05 -
1 pound (450 g) small pasta shells
06 -
1 red bell pepper, seeded and diced
07 -
1 orange bell pepper, seeded and diced
08 -
1 cup corn
09 -
1 can (425 g) black beans, rinsed and drained
10 -
1/4 cup minced fresh cilantro
→ Dressing
11 -
1 cup barbecue sauce
12 -
1 cup mayonnaise
13 -
1/2 teaspoon kosher salt
14 -
1/4 teaspoon coarse ground black pepper
# Instructions:
01 -
Heat the vegetable oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4–6 minutes on each side until fully cooked. Remove chicken from the skillet and set aside to rest.
02 -
In the same skillet, add chopped onion and minced jalapeño pepper. Sauté for 2–3 minutes, stirring frequently, until slightly softened.
03 -
Cook the pasta shells in a large pot of boiling water, one minute less than package instructions for al dente. Drain and rinse with cold water to cool.
04 -
In a large mixing bowl, combine barbecue sauce, mayonnaise, kosher salt, and coarse ground black pepper. Stir until smooth.
05 -
Chop the cooked chicken into bite-sized pieces. Add chicken, sautéed vegetables, cooked pasta, red bell pepper, orange bell pepper, corn, black beans, and cilantro into the bowl with the dressing. Toss thoroughly to coat all ingredients evenly.
06 -
Transfer to a serving bowl and garnish with additional cilantro if desired. Serve chilled or at room temperature.
# Notes:
01 -
For best results, allow the salad to chill for 30 minutes before serving to blend the flavors.