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–+ servings

Creamy BBQ Chicken Pasta Salad

This creamy BBQ chicken pasta salad is loaded with smoky chicken, black beans, crunchy peppers, and juicy corn. An easy summer side or dinner!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Main Course, Salads
Cuisine: American
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons avocado oil (or vegetable oil)
  • 2 boneless, skinless chicken breast halves about 1 pound total
  • 1 red onion diced
  • 1/2 jalapeño seeded and minced
  • 1 pound small shell pasta
  • 1 cup smoky barbecue sauce
  • 1 cup mayonnaise
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 red bell pepper seeded and diced
  • 1 orange bell pepper seeded and diced
  • 1 cup corn kernels fresh, frozen, or canned and drained
  • 15 oz black beans drained and rinsed
  • 1/4 cup fresh cilantro chopped

Method
 

  1. Heat the avocado oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4 to 6 minutes per side, until golden brown and cooked through.
  2. Transfer the chicken to a cutting board. Add the red onion and jalapeño to the same skillet and cook for 2 to 3 minutes, stirring often, until softened and fragrant.
  3. While the chicken cooks, bring a large pot of salted water to a boil and cook the shell pasta for 1 minute less than the package directions. Drain and rinse under cool water.
  4. In a large bowl, whisk together the barbecue sauce, mayonnaise, kosher salt, and black pepper until smooth and creamy.
  5. Chop the cooked chicken into bite-size pieces. Add the chicken, sautéed onion and jalapeño, bell peppers, corn, black beans, and cilantro to the bowl with the dressing. Toss everything well before serving.

Nutrition

Calories: 620kcalCarbohydrates: 70gProtein: 24gFat: 26gSaturated Fat: 4gCholesterol: 45mgSodium: 650mgFiber: 7gSugar: 15g

Notes

For a lighter dressing, swap half the mayonnaise with plain Greek yogurt or sour cream.
Use your favorite store-bought BBQ sauce; a sweet or smoky style both work well.
Make ahead: toss the salad without the dressing, refrigerate, and stir in the dressing up to 2 hours before serving.
If using frozen corn, thaw and pat it dry before adding so the salad doesn't get watery.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Garnish with extra cilantro and sliced jalapeño for a fresh, spicy kick.
Serve chilled or at room temperature; this salad tastes even better after 30 minutes.

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