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Barbecue Chicken Pasta Salad

Barbecue Chicken Pasta Salad: Your Ultimate Summer Delight

This Barbecue Chicken Pasta Salad combines vibrant flavors, crunchy vegetables, and creamy dressing—perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Chicken Breasts grilled or rotisserie makes prep easier
  • 1 lb Spiral Pasta gluten-free pasta can be swapped
  • 1 can Whole Kernel Corn fresh or frozen can be used
  • 1 Seedless Cucumber zucchini can be used instead
  • 1 medium Red Bell Pepper any bell pepper works
  • 1 medium Red Onion green onions can be used for milder flavor
  • 4-6 Green Onions chives can be substituted
  • 8 oz Cheddar Cheese mozzarella or vegan cheese can be swapped
For the Dressing
  • 1 Ranch Dressing Packet homemade ranch can elevate flavor
  • 1 cup Buttermilk low-fat options can be used
  • 1 cup Mayonnaise low-fat mayo is an alternative
  • 1 cup Barbecue Sauce use your favorite brand
  • 1/2 tbsp Soy Sauce coconut aminos can be used
  • 1/2 tbsp Garlic Powder omit for low-sodium diet
  • 1/2 tbsp Onion Powder try shallots for a fresh alternative
  • 2 tsp Dried Oregano or Italian seasoning
  • 1 tbsp Dried Parsley fresh will brighten the dish
For Seasoning
  • 2 tsp Olive Oil avocado oil offers different taste
  • 1 tsp Garlic Salt can use garlic powder plus salt
  • 1 tsp Black Pepper freshly ground is best
  • pinch Cayenne Pepper omit for milder flavor
  • 1 tbsp Butter replace with olive oil for dairy-free

Equipment

  • Large pot
  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Boil the pasta in salted water for 8-10 minutes until al dente, drain and rinse under cold water.
  2. Prepare the chicken by cutting into pieces and seasoning with olive oil, garlic salt, and black pepper.
  3. Sauté the corn in butter for about 5 minutes until heated through and slightly caramelized.
  4. Cook the chicken in the same skillet for 6-8 minutes until golden brown and cooked through.
  5. Chop the vegetables: cucumber, red bell pepper, and red onion, and slice the green onions.
  6. Prepare the dressing by mixing ranch dressing packet with buttermilk and mayonnaise.
  7. Mix barbecue sauce with soy sauce, garlic powder, onion powder, and oregano.
  8. Combine chicken with half of the barbecue sauce, add to vegetables and sautéed corn.
  9. Dress the salad with ranch dressing and toss ingredients together.
  10. Serve immediately or chill before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 48gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in the refrigerator for up to 3 days, keeping dressing separate until serving.

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