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Barbecue Chicken Pasta Salad

Barbecue Chicken Pasta Salad: A Flavorful Summer Delight

A delightful Barbecue Chicken Pasta Salad that blends juicy BBQ chicken, fresh vegetables, and a creamy dressing, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups spiral shaped pasta opt for gluten-free if needed
  • 2 cups cooked chicken breasts skinless and boneless
  • 1 tablespoon olive oil or any cooking oil
  • 1 cup whole kernel corn fresh corn is ideal
  • 1 medium seedless cucumber or zucchini as a substitute
  • 1 medium red bell pepper or other bell peppers
  • 1 small red onion or shallots for milder flavor
  • 2 stalks green onions or chives
  • 1 cup cheddar cheese or Monterey Jack or Mozzarella
For the Dressing
  • 1 cup Hidden Valley Ranch Dressing homemade version optional
  • 1/2 cup barbecue sauce your favorite brand
  • 1 tablespoon soy sauce gluten-free if needed
  • 1 teaspoon garlic powder or fresh garlic for bolder taste
  • 1 teaspoon onion powder or finely minced fresh onion
  • 1 teaspoon dried oregano or fresh oregano
  • 1 teaspoon dried parsley or fresh parsley

Equipment

  • Large Pot
  • Large Skillet
  • Mixing bowl
  • Whisk
  • cutting board
  • Knife

Method
 

Preparation Steps
  1. Boil Pasta: Bring a large pot of salted water to a boil, add pasta, and cook for 8-10 minutes until al dente. Drain and rinse under cold water.
  2. Prepare Chicken: Pat chicken breasts dry, cut into pieces, drizzle with olive oil, and season with garlic salt and black pepper.
  3. Sauté Corn: Melt butter in a skillet, add whole kernel corn, and sauté for about 5 minutes until golden.
  4. Cook Chicken: In the same skillet, sauté seasoned chicken for 6-8 minutes until golden brown and cooked through.
  5. Chop Vegetables: Dice cucumber, red bell pepper, and red onion into small pieces. Slice green onions.
  6. Add Cheese: Cube cheddar cheese and fold it into the bowl with chopped vegetables.
  7. Mix Dressing: Prepare ranch dressing according to package instructions and chill.
  8. Prepare BBQ Sauce: Whisk together barbecue sauce, soy sauce, garlic powder, onion powder, dried oregano, and dried parsley.
  9. Combine Chicken: Toss cooked chicken in BBQ sauce mixture to coat evenly.
  10. Combine Ingredients: In a bowl, mix pasta, corn, veggies, and BBQ chicken together.
  11. Dress Salad: Mix chilled ranch dressing with barbecue sauce and drizzle over the salad. Toss to coat.
  12. Serve: Serve immediately or chill in the fridge before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store salad in an airtight container for up to 3 days. Keep dressing separate until serving.

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