BBQ Chicken Pasta Salad (Print Version)
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breast halves
02 -
2 tablespoons vegetable oil
→ Vegetables
03 -
1 red onion, chopped
04 -
1/2 jalapeño pepper, de-seeded, de-veined, and minced
05 -
1 red bell pepper, seeded and diced
06 -
1 orange bell pepper, seeded and diced
07 -
1 cup corn kernels
08 -
15 ounce can black beans, rinsed and drained
09 -
1/4 cup minced fresh cilantro
→ Pasta
10 -
1 pound small pasta shells
→ Dressing
11 -
1 cup barbecue sauce
12 -
1 cup mayonnaise
13 -
1/2 teaspoon kosher salt
14 -
1/4 teaspoon coarse ground black pepper
# Instructions:
01 -
Heat the vegetable oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4–6 minutes per side until fully cooked. Remove from skillet and set aside.
02 -
In the same skillet, add chopped red onion and minced jalapeño. Sauté for 2–3 minutes, stirring frequently, until vegetables are softened.
03 -
Cook the pasta shells in a large pot of boiling water, one minute less than package instructions. Drain and rinse under cool water.
04 -
In a large mixing bowl, whisk together the barbecue sauce, mayonnaise, kosher salt, and coarse ground black pepper until smooth.
05 -
Chop cooked chicken into bite-sized pieces. Add to the bowl with dressing, along with sautéed onions, jalapeño, diced bell peppers, corn, black beans, cilantro, and cooked pasta. Toss thoroughly to coat all ingredients evenly.
06 -
Serve immediately or chill for 1–2 hours before serving for enhanced flavor.
# Notes:
01 -
For best flavor, chill the salad for at least one hour before serving to allow the ingredients to meld.