Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 people
Salad is everything! I enjoy making and eating salads. I have tons of salad recipes I love for years. Salad is the simplest to whip up, pretty versatile, and guarantee to come out great always. You can pair salad with just about anything.
Enjoy the flavour of BBQ all year round with this rich and delicious BBQ chicken pasta salad. Bring this to potlucks and surprise everyone with the best BBQ-flavored salad. This salad recipe is perfect for a last-minute bustle. Make sure to try this soon, I am very sure that you’ll love this as much as we do!
Ingredients
2 boneless, skinless chicken breast halves
2 tbsp vegetable oil
1/2 jalapeno peppers de-seeded, deveined and minced
1 red onion chopped
1 lb. small pasta shells
1 c. mayonnaise
1 c. bbq sauce
1/4 tsp coarse ground pepper
1 orange bell pepper seeded and diced
1 red bell pepper seeded and diced
15 oz. can black beans rinsed and drained
1 c. corn
1/4 c. minced fresh cilantro
1/2 tsp kosher salt
How to make BBQ Chicken Pasta Salad
Step 1: In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and sear for about 4 to 6 minutes per side. Set the chicken aside when done.
Step 2: In the same skillet, add the onions and jalapenos. Cook for approximately 2 to 3 minutes until the veggies have softened, stirring occasionally.
Step 3: Following the package directions, cook the pasta in a large pot of boiling water until al dente. Drain when done and rinse.
Step 4: In a large bowl, combine the bbq sauce, mayonnaise, salt, and pepper until well mixed.
Step 5: Into bite-sized pieces, chop the chicken. Add the chicken pieces to a large bowl with the dressing, then add the onions, jalapenos, bell peppers, corn, black beans, and cilantro. Toss well.
Step 6: Serve the salad right away. Enjoy!
Nutrition Facts:
Calories: 607kcal | Carbohydrates: 73g | Protein: 18g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 933mg | Potassium: 608mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1130IU | Vitamin C: 43.2mg | Calcium: 49mg | Iron: 2.4mg
Ingredients
- 2 boneless, skinless chicken breast halves
- 2 tbsp vegetable oil
- 1/2 jalapeno peppers de-seeded, deveined and minced
- 1 red onion chopped
- 1 lb. small pasta shells
- 1 c. mayonnaise
- 1 c. bbq sauce
- 1/4 tsp coarse ground pepper
- 1 orange bell pepper seeded and diced
- 1 red bell pepper seeded and diced
- 15 oz. can black beans rinsed and drained
- 1 c. corn
- 1/4 c. minced fresh cilantro
- 1/2 tsp kosher salt
Instructions
Step 1: In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and sear for about 4 to 6 minutes per side. Set the chicken aside when done.
Step 2: In the same skillet, add the onions and jalapenos. Cook for approximately 2 to 3 minutes until the veggies have softened, stirring occasionally.
Step 3: Following the package directions, cook the pasta in a large pot of boiling water until al dente. Drain when done and rinse.
Step 4: In a large bowl, combine the bbq sauce, mayonnaise, salt, and pepper until well mixed.
Step 5: Into bite-sized pieces, chop the chicken. Add the chicken pieces to a large bowl with the dressing, then add the onions, jalapenos, bell peppers, corn, black beans, and cilantro. Toss well.
Step 6: Serve the salad right away. Enjoy!
