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Smoky BBQ Chicken Pasta Salad Recipe

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4.3 from 4 reviews

A flavorful Smoky BBQ Chicken Pasta Salad combining tender grilled chicken with charred corn, black beans, and creamy avocado, all tossed in a tangy smoked paprika BBQ dressing. Perfect for a quick, satisfying meal or picnic-ready dish that can be served immediately or chilled.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Pasta and Salad Components

  • 8 ounces gluten-free rotini or fusilli pasta (I like Jovial)
  • 2 cups shredded BBQ grilled chicken (see below)
  • 1 cup grilled or roasted corn (fresh off the cob or frozen, charred in a skillet)
  • 1 can black beans (drained and rinsed)
  • 1/3 cup diced red onion
  • 1 avocado (diced)
  • 2 tablespoons chopped cilantro
  • Sea salt (to taste)

Dressing

  • 1/3 cup sour cream (or plain Greek yogurt)
  • 2 tablespoons BBQ sauce
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 lime
  • ½ teaspoon smoked paprika
  • Salt and pepper (to taste)

Grilled Chicken

  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon avocado oil
  • 1–2 teaspoons BBQ seasoning blend
  • Sea salt (to taste)

Instructions

  1. Cook the pasta: Bring a pot of salted water to a boil, then cook the gluten-free rotini or fusilli pasta according to the package directions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta, then drain well.
  2. Prepare the chicken: Slice the chicken breasts horizontally into thin cutlets. Rub each cutlet with avocado oil, then season both sides with BBQ seasoning blend and sea salt for flavor.
  3. Preheat the grill: Heat your grill to medium-high to ensure a good sear and thorough cooking of the chicken.
  4. Grill the chicken: Place the seasoned chicken cutlets on the grill and cook for 3–4 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
  5. Rest and shred the chicken: Remove grilled chicken from the heat and let it rest for 5 to 10 minutes to retain juices. Then shred the chicken using two forks into bite-sized pieces.
  6. Prepare the corn: If using fresh corn, grill the ears directly on the grill grates until lightly charred, then slice kernels off the cob. Alternatively, if using frozen corn, heat a skillet with a splash of oil and char the corn until golden and slightly smoky.
  7. Combine salad ingredients: In a large bowl, mix together the cooked and cooled pasta, shredded BBQ chicken, charred corn, black beans, diced red onion, diced avocado, and chopped cilantro. Add sea salt to taste.
  8. Make the dressing: In a small bowl, whisk together sour cream (or Greek yogurt), BBQ sauce, extra virgin olive oil, lime juice, smoked paprika, salt, and pepper until smooth and creamy.
  9. Toss the salad: Pour the dressing over the pasta salad mixture and toss thoroughly to coat all ingredients evenly. Taste and adjust seasoning with additional salt or lime juice if needed.
  10. Serve or chill: Serve the salad immediately for a fresh, vibrant flavor or cover and chill in the refrigerator for 1–2 hours to allow flavors to meld.
  11. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. To maintain freshness, keep the dressing separate and toss with the salad just before serving. Enjoy chilled, at room temperature, or cold.

Notes

  • Use gluten-free pasta to keep the dish gluten-free and suitable for those with gluten sensitivities.
  • The chicken can be grilled on an outdoor grill or a grill pan on the stovetop if preferred.
  • Replacing sour cream with plain Greek yogurt adds protein and tang with less fat.
  • Adjust the amount of BBQ seasoning and smoked paprika in the dressing to taste for mild to smoky heat.
  • Chilling the pasta salad helps the flavors blend but can also be served immediately for a fresher taste.
  • For best texture, add avocado just before serving to avoid browning.
  • Leftover dressing can be stored separately for up to 2 days in the refrigerator.

Find it online: https://allcookedup.com/smoky-bbq-chicken-pasta-salad-recipe/