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Barbecue Chicken Pasta Salad

Barbecue Chicken Pasta Salad: A Creamy Summer Delight

This Barbecue Chicken Pasta Salad is a quick and delicious summer dish combining BBQ chicken, fresh veggies, and creamy dressing.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless Skinless Chicken Breasts Cut into bite-sized pieces
  • 1 tablespoon Olive Oil For sautéing chicken
  • 1 teaspoon Garlic Salt
  • 1/2 teaspoon Black Pepper Freshly cracked recommended
For the Veggies
  • 1 cup Whole Kernel Corn Canned, frozen, or fresh
  • 1 tablespoon Butter For sautéing corn
  • 1/4 teaspoon Cayenne Pepper Adjust for spice preference
  • 1 piece Seedless Cucumber Chopped
  • 1 piece Red Bell Pepper Chopped
  • 1/2 piece Red Onion Chopped
  • 2 stalks Green Onions Chopped
For the Pasta and Cheese
  • 2 cups Cheddar Cheese Cubed
  • 8 ounces Spiral Shaped Pasta Cooked
For the Dressing
  • 1 packet Hidden Valley Ranch Dressing
  • 1/2 cup Barbecue Sauce Your favorite brand
  • 1 tablespoon Soy Sauce Tamari for gluten-free
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Parsley

Equipment

  • Large pot
  • large skillet
  • Colander
  • Mixing bowl
  • Spatula

Method
 

Main Steps
  1. Boil the pasta according to package directions, approximately 8-10 minutes, until al dente. Drain and rinse with cold water.
  2. Cut the chicken into bite-sized pieces, season and sauté in olive oil, garlic salt, and black pepper until no longer pink.
  3. Sauté corn with butter and cayenne pepper until warmed through.
  4. Chop the vegetables and combine in a large mixing bowl.
  5. Cut cheddar cheese into cubes and add to the bowl with veggies.
  6. Prepare hidden valley ranch dressing as instructed or use homemade.
  7. Mix barbecue sauce with soy sauce and spices.
  8. Combine pasta, corn, chicken, and veggie mixture in the bowl.
  9. Drizzle ranch dressing and toss to coat.
  10. Garnish with parsley before serving.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 900mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Best served cold, with dressing added just before serving to keep it fresh.

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