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Barbecue Chicken Pasta Salad

Barbecue Chicken Pasta Salad: Summer's Creamy Delight

This Barbecue Chicken Pasta Salad is a delightful blend of BBQ chicken, colorful vegetables, and creamy dressing, perfect for summer meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil for frying
  • 1 tsp garlic salt
  • 1/2 tsp black pepper freshly ground
For the Vegetables
  • 1 cup canned corn drained
  • 1 medium cucumber seedless, diced
  • 1 medium red bell pepper diced
  • 1/4 medium red onion diced
  • 2 stalks green onions chopped
For the Pasta
  • 8 oz spiral shaped pasta such as fusilli or cavatappi
For the Dressing
  • 1 packet Hidden Valley Ranch Dressing
  • 1/2 cup barbecue sauce Open Pit brand recommended
  • 1 tbsp soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried parsley
For Extra Flavor
  • 1 tbsp butter for sautéing corn
  • 1/4 tsp cayenne pepper to taste
  • 1 cup cheddar cheese shredded

Equipment

  • large pot
  • Skillet
  • Mixing Bowl
  • measuring cups
  • whisk

Method
 

Step-by-Step Instructions
  1. Prepare pasta by boiling salted water and cooking spiral-shaped pasta until al dente, about 8-10 minutes. Drain and rinse under cold water.
  2. Cook chicken by dicing it into bite-sized pieces, seasoning it with garlic salt and black pepper, then sautéing in olive oil for 7-9 minutes until cooked through.
  3. Sauté corn in the same skillet with butter and cayenne pepper for about 5 minutes until heated through.
  4. Chop vegetables and add them to the mixing bowl with pasta.
  5. Prepare ranch dressing according to packet instructions, refrigerate for 10 minutes.
  6. Mix barbecue sauce, soy sauce, garlic powder, and onion powder in a small bowl, then fold into cooked chicken.
  7. Combine chicken, sautéed corn, vegetables, and pasta in a mixing bowl. Toss gently to mix.
  8. Drizzle ranch dressing over the salad, toss to coat, and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 650mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Rinse pasta after cooking to prevent clumping. Cool chicken and corn before mixing to maintain vegetable freshness.

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