Description
A light and flavorful BBQ chicken pasta salad tossed with fresh vegetables and a tangy homemade BBQ vinaigrette.
Ingredients
- 1 large chicken breast
- 1 (15 oz) can whole kernel corn, drained
- 10 oz penne pasta (or preferred pasta)
- 1/2 red bell pepper, chopped
- 1/2 medium red onion, chopped
- 1/2 cup BBQ sauce
- 1/2 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon minced garlic
- Salt and pepper to taste
Instructions
1. Cook the chicken breast using your preferred method (grilled, baked, or boiled). Once fully cooked, shred into bite-sized pieces.
2. Cook the pasta according to package instructions until al dente.
3. Drain the corn and chop the bell pepper and red onion.
4. In a small bowl, whisk together BBQ sauce, olive oil, red wine vinegar, minced garlic, salt, and pepper to create the vinaigrette.
5. Drain the cooked pasta well and transfer it to a large serving bowl.
6. Add the shredded chicken, corn, chopped vegetables, and BBQ vinaigrette to the bowl.
7. Mix everything thoroughly until well combined.
8. Taste and adjust seasoning with additional salt and pepper if desired.
Notes
For extra flavor, grill the chicken before shredding.
Chill the salad for 30 minutes before serving for best taste.
You can substitute rotisserie chicken for convenience.
Add shredded cheese or black beans for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg