Description
This BBQ Chicken Pasta Salad is a quick and protein-packed dish perfect for a flavorful lunch or light dinner. Combining tender shredded grilled chicken, cooked pasta, black beans, fresh vegetables, and a creamy BBQ yogurt dressing, this salad offers a delicious balance of smoky, tangy, and savory flavors. Easy to prepare and great for meal prep or gatherings.
Ingredients
Scale
Pasta and Protein
- 2 cups cooked pasta (rotini, penne, or gluten-free)
- 1 cup shredded grilled chicken (lean chicken breast)
Vegetables and Beans
- 1 can black beans (rinsed)
- 1 cup corn (fresh, frozen, or canned)
- 1/2 medium diced red onion (or green onions)
- 1 cup chopped celery (or colorful bell peppers)
- 1/4 cup chopped fresh cilantro (or parsley)
Dressing
- 1 cup plain Greek yogurt (or sour cream)
- 1/2 cup BBQ sauce (mild or spicy)
- 1/4 cup light mayo (optional)
- Salt and pepper, to taste
Instructions
- Preparation: Gather all ingredients and prepare your workspace for cooking and assembling the salad.
- Cook Pasta: Boil salted water in a large pot, then add your chosen pasta. Cook until al dente—about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta.
- Make Dressing: In a small bowl, whisk together the plain Greek yogurt, BBQ sauce, and light mayo until smooth. Season with salt and pepper to taste, adjusting for a well-balanced flavor.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, shredded grilled chicken, rinsed black beans, corn, diced red onion, chopped celery, and cilantro. Mix thoroughly to create a colorful and hearty base.
- Add Dressing: Pour the prepared dressing over the salad mixture. Gently fold all ingredients together until everything is evenly coated with the creamy BBQ sauce.
- Chill Salad: Cover the bowl tightly and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill properly.
- Serve: Before serving, stir the salad gently once more. Optionally, garnish with extra chopped cilantro for a fresh finish.
Notes
- For a dairy-free version, substitute Greek yogurt and mayo with vegan alternatives.
- Use gluten-free pasta to make the salad gluten-free.
- The salad can be made a day ahead and stored in the refrigerator for optimal flavor.
- Adjust BBQ sauce spice level according to taste preference.
- Additional veggies like bell peppers or cherry tomatoes can be added for more color and crunch.
