BBQ Chicken Pasta Salad

by Sheryl

Let’s go South! Today, I’m bringing something special to the table. Have you heard of BBQ Chicken Pasta Salad? It’s a recipe that I’ve read (tried) a few days ago. It’s rich and extra delish (my kids loved it they emptied one big serving bowl and still asking for more!) with a flavorful BBQ mayonnaise sauce, some corn, bell peppers, black beans, and tender chicken breast. It’s very easy to prepare. You can even fool everyone to think that you exerted too much effort because of how delicious this recipe is!

You can even add some sliced avocado, grape tomatoes (whole and washed), a dollop of sour cream, cheese, and cayenne for extra yumminess. You are also welcome to experiment with what kind of pasta you will use, but shells, rotini, and penne are I think what works best.


2 Tbsp. vegetable oil
2 boneless, skinless chicken breast halves
1 red onion chopped
1/2 jalapeno peppers de-seeded, deveined and minced
1 pound small pasta shells
1 c. bbq sauce
1 c. mayonnaise
1/2 tsp. kosher salt
1/4 tsp. coarse ground pepper
1 red bell pepper seeded and diced
1 orange bell pepper seeded and diced
1 c. corn
15 ounce can of black beans rinsed and drained
1/4 c. minced fresh cilantro

How to make BBQ Chicken Pasta Salad

Step 1: Pour the vegetable oil on a large skillet. Add the chicken and cook in a medium-high heat for 4-6 minutes on both sides.

Step 2: Once the chicken is done, remove from the pan. On the same skillet, add the onions and jalapeno. Cook for 2-3 minutes until softened.

Step 3: In a separate large pasta pot, place the noodles and cook 2 minutes shy from the instruction on the package. Drain and rinse the pasta after.

Step 4: In a large bowl, mix the bbq sauce, mayonnaise, salt, and pepper.

Step 5: Then, chop the cooked chickens into bite-sized pieces. Add to the dressing bowl with the onions, jalapenos, bell peppers, corn, black beans, and cilantro. Toss gently and serve. Enjoy.

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