Description
A delicious creamy BBQ chicken pasta salad that’s perfect for a summer gathering.
Ingredients
Scale
- 2 tbsp vegetable oil
- 2 boneless (skinless chicken breast halves)
- 1 red onion, chopped
- 1/2 jalapeno pepper, de-seeded (de-veined and minced)
- 1 pound small pasta shells
- 1 cup BBQ sauce
- 1 cup mayonnaise
- 1/2 tsp kosher salt
- 1/4 tsp coarse ground pepper
- 1 red bell pepper, seeded and diced
- 1 orange bell pepper, seeded and diced
- 1 cup corn
- 1 can (15 ounce) black beans, rinsed and drained
- 1/4 cup minced fresh cilantro
Instructions
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 4-6 minutes on each side until golden brown. Once cooked, remove the chicken from the skillet and set it aside.
- In the same skillet, add chopped onions and jalapeños. Cook for 2-3 minutes, stirring frequently, until they soften and become fragrant.
- Meanwhile, cook the pasta in a large pot of water, following the package directions but stopping one minute shy of the suggested time. Drain the pasta and rinse with cold water to stop the cooking process.
- In a large bowl, mix together the BBQ sauce, mayonnaise, salt, and pepper to make the dressing.
- Chop the cooked chicken into bite-sized pieces and add it to the bowl with the dressing. Add the sautéed onions and jalapeños, along with chopped bell peppers, corn, black beans, and cilantro. Toss everything together until well combined, and serve.
Notes
- For a spicy kick, adjust the amount of jalapeño to taste.
- This salad can be made ahead of time and is great for picnics and potlucks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing, Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 920mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg