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–+ servings

Creamy California BBQ Chicken Pasta Salad

This creamy BBQ chicken pasta salad is loaded with juicy chicken, black beans, corn, and colorful bell peppers for an easy summer side.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Salads
Cuisine: American
Calories: 640
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 2 halves boneless skinless chicken breast about 1 lb total
  • 1 medium red onion diced
  • 1/2 small jalapeno pepper seeded and minced
  • 1 lb small pasta shells
  • 1 cup BBQ sauce
  • 1 cup mayonnaise
  • 1/2 tsp kosher salt
  • 1/4 tsp coarsely ground black pepper
  • 1 medium red bell pepper chopped
  • 1 medium orange bell pepper chopped
  • 1 cup corn kernels thawed if frozen
  • 15 oz can black beans drained and rinsed
  • 1/4 cup fresh cilantro chopped

Method
 

  1. In a large skillet over medium-high heat, warm the vegetable oil. Add the chicken breast halves 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 jalapeno to the same skillet and cook, stirring often, for 2 to 3 minutes, or until softened.
  3. Bring a large pot of salted water to a boil and cook the pasta 1 minute less than the package directions. Drain the pasta and rinse it with cold water to stop the cooking.
  4. In a large mixing bowl, whisk together the BBQ sauce, mayonnaise, kosher salt, and black pepper until smooth.
  5. Chop the cooked chicken into bite-size pieces. Add the chicken, onion-jalapeno mixture, red bell pepper, orange bell pepper, corn, black beans, and cilantro to the bowl with the dressing. Toss everything until well coated, then serve.

Nutrition

Calories: 640kcalCarbohydrates: 75gProtein: 25gFat: 27gSaturated Fat: 4gCholesterol: 45mgSodium: 890mgFiber: 7gSugar: 18g

Notes

Use a high-quality BBQ sauce; its flavor carries the whole salad.
Rinse the black beans thoroughly so they don't turn the dressing murky.
Cook the pasta just until al dente and rinse with cool water to stop it from getting mushy.
This salad tastes even better after 30 minutes in the fridge because the dressing soaks into the pasta.
If the salad looks dry after chilling, stir in 1 to 2 extra tablespoons each of BBQ sauce and mayonnaise.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.

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