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Whenever I need something quick for picnics or family grill nights, I toss together this creamy BBQ chicken pasta salad. It gets loads of flavor from juicy smoky chicken, sweet bites of corn, and crunchy bell peppers. It fills you up enough for dinner, but it's also awesome next to burgers or as a side when friends come over.
One sticky July day, I tossed this together for a block party. The dish vanished from the table before I even grabbed a fork. Everybody came up asking how to make it!
Lively Ingredients
- Fresh cilantro: Tosses in a burst of herby flavor; chop it up just before mixing for max freshness
- Black beans: Great for adding protein—make sure to rinse them really well for the best color
- Corn: Gives a little sweetness; you can grill, use canned (just drain it), or go fresh
- Red and orange bell pepper: Add a sweet crunch—pick the firmest ones you can find
- Kosher salt and coarse pepper: Season as you go; keeps everything tasty
- Mayonnaise: Brings the whole dressing together in a creamy way; choose a smooth one
- BBQ sauce: Builds the smoky sweet base; honey or classic smoky versions taste great here
- Jalapeno: Fresh minced for a gentle heat—take out the seeds if you want it milder
- Red onion: For color and kick—go for onions that are bright and fresh
- Vegetable oil: Used to cook the chicken and keep it moist; go for a mild oil
- Small pasta shells: These hold on to all the good stuff; pick a pasta with a bit of texture
- Boneless skinless chicken breast: Makes it filling but still light; organic if you can for the best flavor
Step-by-Step Directions
- Chop and Combine:
- Dice up the rested chicken into bite-size pieces. Toss into your big salad bowl with dressing, plus the sautéed veggies, corn, beans, bell pepper, and cilantro. Mix everything so the colors and sauce hit every bit.
- Mix the Dressing:
- Grab a big bowl and whisk BBQ sauce, mayo, salt, and black pepper together till smooth—this becomes the creamy, smoky coating for everything else.
- Prepare the Pasta:
- Boil a big pot of salty water. Drop in the shells, cook a minute less than the box says so they don’t turn mushy. Drain and rinse under cool water to stop the cooking.
- Cook the Aromatics:
- In your chicken pan, toss in chopped onion and minced jalapeno. Stir them around for a couple of minutes until they soften. This step brings richer flavors with no extra pans.
- Sear the Chicken:
- Heat oil in a big pan on medium-high. Place in the chicken and cook four to six minutes per side until beautifully browned and cooked through. Set it on a plate and give it a little rest.
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Every time I make this, I'm reminded how much I like summer corn. The sweetness with smoky BBQ is seriously happy-making. My kid once shouted corn was his favorite veggie after he got his first bite in this salad!
How to Store
Pop leftovers into a sealed container and chill in the fridge for up to three days. Just give it a quick stir before eating—it might need remixing. If I’m taking it out for lunch, I like keeping the dressing in a separate container and tossing it all together right before I dig in.
Swap Outs
Go ahead and use pinto beans if you don’t have black, or switch the chicken breast for rotisserie to skip a step. No shells? Rotini or penne pasta work just as well. Swap in flat-leaf parsley for cilantro for a different but still fresh vibe.
How to Serve
This is awesome cold right from the fridge or after it’s sat at room temp for a few. Pair alongside burgers, BBQ chicken, or eat a bowlful for lunch. Brighten it up even more at the table with chopped cilantro or a spritz of lime.
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Quick Background
Mixing BBQ chicken with pasta was born in classic American backyards, inspired by a love of smoky grilling and creamy salads. Tying the two together is genius. Especially since warm pasta soaks up every smoky bit of BBQ sauce with that summer cookout taste.
Common Questions
- → Can I use rotisserie or leftover chicken?
For sure! Grab any cooked chicken you’ve got—rotisserie or leftovers work great and cut out the grilling step.
- → Which pasta shapes work best?
Go for small shells since they scoop up the dressing, though penne or rotini will also do the trick.
- → Can I make it ahead of time?
Yep, just mix everything a day before you need it, stash it in the fridge, and give it a quick mix before serving.
- → Is the salad spicy?
You’ll notice a gentle kick from the jalapeños. Want it milder? Just use less or leave them out.
- → How do I store leftovers?
Just toss your leftovers in a sealed container in the fridge. They’ll be good for about three days.