Description
This BBQ Chicken Pasta Salad is a delicious and hearty dish perfect for summer barbecues or family gatherings. It combines tender grilled chicken and sweet grilled corn with crispy bacon, fresh vegetables, and a creamy, tangy BBQ mayonnaise dressing. This salad is versatile served at room temperature or chilled and offers a delightful mix of smoky, creamy, and fresh flavors that work together to create a satisfying meal or side dish.
Ingredients
Scale
Pasta and Protein
- 8 oz of bow tie pasta
- 3 boneless, skinless chicken breasts (grilled and cubed)
- 8 slices of bacon (cooked and chopped)
Vegetables & Cheese
- 2-3 ears of corn (grilled and sheared off the cob)
- 1 bell pepper (color of choice, chopped)
- 2 stalks of celery (chopped)
- 3/4 cup of cheddar cheese (cubed)
Dressing & Seasoning
- 1 cup of mayonnaise
- 1 cup of BBQ sauce (Sweet Baby Ray’s recommended)
- 1.5 tablespoons of apple cider vinegar
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Prepare and Grill Chicken and Corn: Season the chicken breasts with salt and pepper. Husk the corn, rub with butter, and season with salt and pepper. Preheat your grill and cook the chicken and corn on the cob until fully cooked. Once done, remove and allow to rest so the juices redistribute and the corn cools for easier handling.
- Cook Pasta and Bacon: While the chicken and corn are resting, cook the pasta according to the package instructions until al dente. Simultaneously, cook the bacon in a skillet until crispy, then chop into bite-sized pieces.
- Prep Vegetables and Cheese: Chop the bell pepper and celery into small pieces. Once the corn has cooled, shear the kernels off the cob into a small bowl. Cube the cheddar cheese into small, bite-sized pieces.
- Make the Dressing: In a medium bowl, combine the mayonnaise, BBQ sauce, and apple cider vinegar. Season with salt and pepper to taste and whisk until smooth and well blended.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked and cooled pasta, grilled corn kernels, grilled chicken cubes, chopped bacon, bell pepper, celery, and cubed cheddar cheese. Pour the BBQ mayo dressing over the top and gently toss everything together until all ingredients are evenly coated.
- Serve and Garnish: Garnish the salad with chopped cilantro. This salad can be served immediately at room temperature or chilled in the refrigerator for enhanced flavor. It makes a great full meal or a side dish for your next barbecue.
Notes
- Grilling the corn and chicken adds a smoky flavor integral to the salad’s profile.
- Use just enough mayonnaise and BBQ sauce to lightly coat ingredients to avoid a heavy, soggy salad.
- Feel free to substitute cheddar cheese with smoked gouda or Monterey Jack for a different flavor twist.
- The salad keeps well in the refrigerator for up to 2 days making it perfect for meal prepping.
- For a spicier kick, add some chopped jalapeños or a dash of hot sauce into the dressing.
- Choose a mild to medium BBQ sauce based on your taste preference.
