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BBQ Chicken Pasta Salad for Cookouts and Busy Weekends

Small pasta shells are tossed with cooked chicken, red onion, jalapeño, bell peppers, corn, black beans, cilantro, and a creamy BBQ-mayo dressing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 41 minutes
Servings: 8
Course: Appetizer, Side Dish, Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Pasta
  • 2 tablespoons vegetable oil
  • 2 boneless skinless chicken breast halves
  • 1 red onion chopped
  • 1/2 jalapeño pepper deseeded, deveined, and minced
  • 1 pound small pasta shells
Creamy BBQ Dressing
  • 1 cup BBQ sauce
  • 1 cup mayonnaise
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground pepper
Salad Mix-Ins
  • 1 red bell pepper seeded and diced
  • 1 orange bell pepper seeded and diced
  • 1 cup corn
  • 1 15- ounce can black beans rinsed and drained
  • 1/4 cup fresh cilantro minced

Equipment

  • Large skillet
  • Large pot
  • Colander
  • Large mixing bowl
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Spoon or spatula
  • Tongs

Method
 

  1. Add vegetable oil to a large skillet over medium-high heat. Add chicken and cook for 4 to 6 minutes on each side, until cooked through.
  2. Remove the chicken from the skillet. Add chopped onion and minced jalapeño to the skillet and cook for 2 to 3 minutes, stirring often, until softened.
  3. Cook the pasta in a large pot of water one minute shy of the package directions, then drain and rinse.
  4. In a large bowl, mix BBQ sauce, mayonnaise, kosher salt, and coarse ground pepper.
  5. Chop the chicken into bite-sized pieces.
  6. Add the chicken to the bowl with the dressing, along with the cooked onion and jalapeño, bell peppers, corn, black beans, cilantro, and pasta.
  7. Toss well before serving.

Notes

Drain and rinse black beans well.
Stir before serving if chilled.
Use a BBQ sauce you like because it gives the salad its main flavor.