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BBQ Chicken Pasta Salad Recipe

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4.3 from 5 reviews

This Chicken Pasta Salad is a vibrant, flavorful dish combining gluten-free rotini pasta, tender BBQ grilled chicken, charred corn, black beans, and fresh avocado. Tossed in a creamy, tangy BBQ dressing, it serves as a perfect quick meal or crowd-pleasing side dish that can be enjoyed immediately or chilled.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta and Salad

  • 8 ounces gluten-free rotini or fusilli pasta (I like Jovial)
  • 2 cups shredded BBQ grilled chicken (see below)
  • 1 cup grilled or roasted corn (fresh off the cob or frozen, charred in a skillet)
  • 1 can black beans (drained and rinsed)
  • 1/3 cup diced red onion
  • 1 avocado (diced)
  • 2 tablespoons chopped cilantro
  • Sea salt (to taste)

Dressing

  • 1/3 cup sour cream (or plain Greek yogurt)
  • 2 tablespoons BBQ sauce
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 lime
  • ½ teaspoon smoked paprika
  • Salt and pepper (to taste)

BBQ Grilled Chicken

  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon avocado oil
  • 1-2 teaspoons BBQ seasoning blend
  • Sea salt (to taste)

Instructions

  1. Cook Pasta: Bring a pot of salted water to a boil and cook the gluten-free pasta according to package directions. Once cooked, rinse the pasta under cold water and drain thoroughly to stop cooking and cool it down.
  2. Prepare Chicken: Slice the chicken breasts horizontally to create thin cutlets. Rub both sides of the cutlets with avocado oil, then sprinkle with BBQ seasoning blend and sea salt to taste.
  3. Preheat Grill: Heat your grill to medium-high to get it ready for cooking the chicken and corn.
  4. Grill Chicken: Place the seasoned chicken cutlets on the grill and cook for 3 to 4 minutes per side until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  5. Rest and Shred Chicken: Remove the chicken from the grill and let it rest for 5 to 10 minutes. Then shred the chicken into pieces using two forks.
  6. Prepare Corn: If using fresh corn, grill the ears directly on the grill grates until lightly charred, then slice the kernels off the cob. For frozen corn, char it in a hot skillet with a splash of oil until golden and slightly crispy.
  7. Combine Salad Ingredients: In a large bowl, mix together the cooked pasta, shredded BBQ chicken, grilled corn, black beans, diced red onion, diced avocado, and chopped cilantro. Add sea salt to taste.
  8. Make Dressing: In a small bowl, whisk together sour cream (or Greek yogurt), BBQ sauce, extra virgin olive oil, lime juice, smoked paprika, salt, and pepper until smooth and creamy.
  9. Toss Salad: Pour the dressing over the combined salad ingredients and toss well to coat everything evenly. Taste and adjust seasoning with additional salt or lime juice as needed.
  10. Serve or Chill: Serve the salad immediately at room temperature, or cover and chill it for 1 to 2 hours to let the flavors meld before serving. This salad can be enjoyed chilled or at room temperature.
  11. Storage: Store leftover pasta salad in an airtight container in the refrigerator for up to 3 to 4 days. To maintain freshness, consider storing the dressing separately and tossing just before serving.

Notes

  • If you prefer, the dressing can be made with plain Greek yogurt as a healthier alternative to sour cream.
  • Grilling the corn adds a lovely smoky flavor, but if no grill is available, char the corn in a skillet for similar results.
  • Using gluten-free pasta makes this recipe suitable for those with gluten sensitivities.
  • This salad is perfect for meal prep and tastes great the next day as leftovers.
  • Adjust BBQ seasoning and sauce quantities to suit your preferred flavor intensity and spice level.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/bbq-chicken-pasta-salad-recipe/