Description
A hearty and flavorful pasta salad packed with seasoned chicken, crisp vegetables, and a tangy BBQ dressing. Perfect for meals, gatherings, and picnics.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 8 ounces dried pasta (rotini, farfalle, or penne)
- 1 cup shredded cheddar cheese
- ½ cup chopped red onion
- ½ cup chopped celery
- ½ cup chopped red bell pepper
- ½ cup corn kernels (cooked if fresh)
- ½ cup mayonnaise
- ¼ cup BBQ sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Optional: Fresh cilantro or parsley, chopped
Instructions
- 1. Season chicken breasts on all sides with smoked paprika, garlic powder, onion powder, salt, and pepper.
- 2. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes per side until cooked through. Let rest for 5-10 minutes, then shred or dice.
- 3. Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse with cold water.
- 4. In a medium bowl, whisk together mayonnaise, BBQ sauce, apple cider vinegar, and Dijon mustard for the dressing.
- 5. In a large bowl, combine drained pasta, shredded chicken, cheddar cheese, red onion, celery, red bell pepper, and corn.
- 6. Pour dressing over the mixture and toss to coat evenly.
- 7. Cover and refrigerate for at least 30 minutes before serving. Garnish with fresh herbs if desired.
Notes
Store leftover salad in an airtight container in the refrigerator for up to 3-4 days. Best served cold.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Salad, Side Dish
- Method: Cooked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-500
- Sugar: Approx. 8-12g
- Sodium: Approx. 600-800mg
- Fat: Approx. 20-25g
- Carbohydrates: Approx. 35-40g
- Fiber: Approx. 3-5g
- Protein: Approx. 30-35g