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This crowd-pleasing BBQ Chicken Pasta Salad is easy for summer get-togethers Thanks to the tangy BBQ mayo dressing sweet bursts of corn tender chicken and beans with a hit of pepper It tastes even better next day—just right for an easy dinner or packed-up lunch
When I’d take this to neighborhood hangouts it was always gone before anyone could grab a burger Everybody wanted to know how to make it
Irresistible Ingredients
- Fresh cilantro: Chop this just before tossing in for a burst of herby flavor
- Black beans: Canned work fine Just give them a rinse so the salad stays crisp
- Corn: Frozen or fresh is perfect for adding bites of sweetness
- Red and orange bell peppers: Go for the ones with shiny skin and solid weight for crunch and color
- Kosher salt and ground black pepper: Use fresh cracked for the most flavor—these pull everything together
- Mayonnaise: Stick with full-fat for maximum creaminess and smooth salad
- BBQ sauce: Mix in your favorite—smoky ones add deeper flavor but any kind works
- Small pasta shells: Watch them—pull them off the stove when they’re just a little firm so they soak up the sauce
- Jalapeno pepper: Seeds out for less heat or keep a few in for more zing
- Red onion: Pick shiny-skinned ones for a more gentle bite
- Vegetable oil: Use something mild so other flavors stand out
- Boneless skinless chicken breasts: Choose high-quality for juicy chicken chunks
Savory Steps
- Toss The Salad Together:
- Slice up chicken and add it to your bowl of creamy dressing Throw in your chopped peppers jalapenos cooked onion corn beans and fresh cilantro Mix gently so it all gets coated Pop in the fridge to soak up more flavor or dive in right away
- Whip Up The Dressing:
- Grab a big mixing bowl Whisk BBQ sauce mayonnaise salt and pepper until smooth and creamy This mix is what ties the salad together
- Boil The Pasta:
- Bring a pot of water to a rolling boil Toss in pasta and cook it about a minute shy of what the package says Drain then rinse under cold water That stops cooking and keeps shells just right
- Sauté The Veggies:
- Keep the skillet going Add in diced red onion and minced jalapeno Stir now and then for a couple minutes until they just start to get soft not brown
- Cook The Chicken:
- In a big pan heat up oil on medium high Lay in chicken Let each side brown and cook through 4-6 minutes per side Transfer to a plate and let it rest a bit before chopping
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Fresh cilantro’s my favorite last-minute add Gives the whole thing a zippy lift My youngest always wants to chop the herbs and sneak a leaf before I finish mixing
Smart Storage
Stick any leftovers in the fridge wrapped up for three days or so Flavors blend the longer it sits Give it a stir before serving and if it seems a little dry, a spoon of mayo or splash of BBQ sauce wakes it right up
Switch-Ups
Short on time? Rotisserie chicken or some shredded grilled chicken cuts down the work Want it meat-free? Skip chicken and toss in more beans or cubes of ripe avocado For something lighter, swap in Greek yogurt for part of the mayo
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How to Serve
Awesome next to grilled veggies or with burgers Stack it high on leafy greens for a filling meal It travels like a champ for picnics or potlucks too
Backstory and Fun Facts
Pasta salad’s the star at summer parties all over but this spin dives into BBQ flavors It’s sweet smoky and bright with crunchy veggies and creamy sauce Perfect for chill hangouts and making the most of summer’s fresh picks
Frequently Asked Questions
- → What's the trick to juicy chicken?
Sear the chicken on medium-high just till it's done, give it time to rest, and don’t overcook. That'll keep it nice and juicy.
- → Can I swap out the pasta?
For sure! Shells are great, but you can totally use penne, rotini, or bowties to grab all the flavor bits.
- → Will this get real spicy with jalapeño?
Jalapeño brings gentle heat, not too crazy. Skip or use less if you don't want much kick.
- → Should this be served cold or warm?
Chill it for the best flavor. It’s spot on for backyard vibes or a cool lunch.
- → Is it okay to prep this ahead?
Yep, you can toss everything early. Hold the dressing till right before eating for the crunchiest bite.