Description
A hearty and flavorful summer dish combining tender BBQ chicken, al dente pasta, crisp veggies, and a creamy tangy dressing. Perfect for picnics or weeknight dinners.
Ingredients
12 oz rotini or bowtie pasta
2 boneless, skinless chicken breasts
1 cup bottled BBQ sauce (no pork/alcohol)
1 cup mayonnaise
2 tbsp apple cider vinegar
1/2 cup chopped red bell pepper
1/2 cup chopped cucumber
1 cup cherry tomatoes
1/2 cup onion, minced
1 tbsp honey
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Instructions
Cook pasta until al dente; drain and cool
Season chicken breasts with salt, pepper, paprika, and garlic powder
Grill or sauté chicken until cooked through; shred into bite-sized pieces
In a jar, combine BBQ sauce, mayonnaise, vinegar, and honey – shake well
In a large bowl, mix cooked pasta, chopped veggies, and shredded chicken
Pour dressing over salad, toss until well coated
Chill for at least 1 hour before serving
Notes
Make-ahead: assemble up to 8 hours in advance
Substitute beef for chicken for a meat-free BBQ version
Add avocado for extra creaminess
Store in an airtight container for 2-3 days
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Grilling/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 8g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg