Description
This vibrant and satisfying pasta salad features tender BBQ chicken, al dente pasta, crisp vegetables, and a creamy, tangy dressing. It’s perfect for meal prep, potlucks, or a delicious weeknight dinner.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup BBQ sauce, divided
- 12 oz medium pasta (fusilli, rotini, or penne)
- 1 red bell pepper, finely diced
- 1/2 red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tbsp fresh lime juice
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
Instructions
- 1. Cook and Shred Chicken: Cook chicken breasts by grilling, baking, or pan-frying until an internal temperature of 165°F (74°C) is reached. Let rest, then shred or dice. Toss warm chicken with 1/2 cup BBQ sauce.
- 2. Cook Pasta: Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse with cold water; set aside to cool.
- 3. Prepare Vegetables: Finely dice the red bell pepper and red onion. Chop the fresh cilantro.
- 4. Whisk Dressing: In a large bowl, whisk together Greek yogurt, mayonnaise, remaining 1/2 cup BBQ sauce, lime juice, smoked paprika, garlic powder, and cayenne pepper (if using) until smooth. Season with salt and pepper to taste.
- 5. Combine Ingredients: Add the cooled pasta, BBQ chicken, diced bell pepper, red onion, and cilantro to the dressing bowl. Gently toss until all ingredients are evenly coated.
- 6. Chill: Cover and refrigerate for at least 1-2 hours, or preferably overnight, to allow flavors to meld. Serve chilled.
- Prep Time: 20 mins
- Cook Time: 20 mins