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If you’re craving a dish that combines smoky, tender grilled chicken with creamy, fresh, and tangy flavors all tossed together in a delightful medley, then this Grilled Chicken Pasta Salad Recipe is exactly what your taste buds have been waiting for. It’s an irresistibly vibrant and filling salad that’s perfect for summer cookouts, casual lunches, or anytime you want to wow your family and friends with something fresh yet hearty. The contrast between the smoky BBQ chicken, the sharpness of red onion, the richness of smoked cheddar, and the creaminess from avocado and Greek yogurt dressing makes each bite a celebration of textures and flavors you’ll come back to again and again.
Ingredients You’ll Need
These ingredients come together beautifully to bring balance, texture, and a pop of color to the dish. Each one plays a crucial role, from the smoky depth of BBQ sauce on the chicken to the creamy avocado that pairs perfectly with sharp cheddar. Simple but oh so effective!
- 2-3 boneless/skinless chicken breasts: The star protein that brings smoky, juicy flavor when grilled with BBQ sauce.
- 4 cups uncooked pasta: Provides a hearty and satisfying base that soaks up the dressing and balances the salad.
- Handful cilantro (chopped): Bright and fresh herb that livens up the salad with its citrussy notes.
- 1/4 medium red onion (chopped): Adds a subtle pungency and crunch, giving the salad texture contrast.
- 1 cup smoked cheddar (grated): Offers a bold, smoky, and melty richness to the mix.
- 1 avocado (chopped): Adds creamy softness that beautifully balances the sharper flavors.
- BBQ sauce (start with 1/3 cup): For basting the chicken, infusing it with tangy, smoky goodness.
- 1/4 cup olive oil: The base of the dressing, bringing smoothness and depth.
- Juice from 1/2 lemon: Adds brightness and a zesty lift to the dressing.
- 2 dashes Italian seasoning: A blend of herbs that tie all the flavors together.
- 2 cloves garlic (minced): For that savory punch both in the marinade and dressing.
- Salt & pepper (to taste): Essential for seasoning every component perfectly.
- 1/3 cup plain Greek yogurt (2% recommended): Creates a creamy, tangy dressing that isn’t too heavy.
- 1 tablespoon BBQ sauce: Incorporated into the dressing for continuity of flavor.
- 1/2 tablespoon vinegar: Adds sharpness to balance the sweetness of the BBQ sauce and brown sugar.
- 1/2 tablespoon brown sugar: Brings in a subtle sweetness that rounds out the dressing’s profile.
- Pinch of garlic powder: Enhances the garlicky notes without overpowering.
How to Make Grilled Chicken Pasta Salad Recipe
Step 1: Marinate and Prepare the Chicken
To start, butterfly each chicken breast and slice lengthwise into thinner cutlets for quick, even grilling. Toss the chicken together with minced garlic, Italian seasoning, salt, pepper, and about 1/3 cup of BBQ sauce inside a large Ziploc bag. Let it marinate in the fridge for at least 30 minutes. This ensures the chicken absorbs smoky, spicy, and tangy flavors while staying wonderfully juicy.
Step 2: Whip Up the Dressing and Prep Veggies
While your chicken soaks up all those flavors, mix together your dressing. Combine Greek yogurt, olive oil, lemon juice, remaining BBQ sauce, vinegar, brown sugar, garlic powder, salt, and pepper until smooth. Next, chop your cilantro, red onion, grate the smoked cheddar, and cube the avocado. Having everything ready to go makes assembling the salad effortless once your pasta is cooked.
Step 3: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Make sure it’s not overcooked; you want it firm enough to hold up against the creamy dressing and mix-ins. Once cooked, drain and rinse under cool water to stop the cooking and help it cool for the salad.
Step 4: Grill the Chicken
Preheat your grill or BBQ to high heat and then reduce to medium-high just before cooking. Grill the marinated chicken cutlets for about 4 minutes on each side, brushing generously with BBQ sauce throughout to build layers of smoky flavor. Cook until the chicken is perfectly done — juicy inside but with a beautiful charred crust.
Step 5: Assemble the Salad
In a large bowl, combine the cooled pasta with cilantro, red onion, smoked cheddar, avocado, and the dressing. Toss gently to coat everything evenly. Once the grilled chicken rests for a few minutes to redistribute juices, slice it and place on top of the salad. Give it a light mix or serve the chicken as a gorgeous topping. Finally, season with extra salt and pepper if needed, and you’re ready to serve.
How to Serve Grilled Chicken Pasta Salad Recipe
Garnishes
Fresh cilantro sprigs or an extra sprinkle of smoked cheddar work wonderfully as garnishes. For a pop of color and crunch, thin slices of red onion or a wedge of lemon for squeezing just before eating can elevate the presentation and flavor. These little touches invite everyone to personalize their bites.
Side Dishes
This salad holds its own as a complete meal but pairs beautifully with light sides like grilled vegetables, a crisp green salad, or fresh fruit. For a party, some crusty garlic bread or tortilla chips offer a satisfying contrast in textures and keep the meal casual and fun.
Creative Ways to Present
Try serving the Grilled Chicken Pasta Salad Recipe in individual mason jars for a charming picnic or potluck style. Layer the pasta and veggies first, followed by the chicken and dressing on top to keep it fresh and visually appealing. You can also present it in a vibrant bowl surrounded by edible flowers or fresh herbs to make it a feast for the eyes and palate.
Make Ahead and Storage
Storing Leftovers
Store leftover pasta salad in an airtight container in the fridge for up to 3 days. The flavors meld and intensify overnight, so it tastes even better the next day. Keep the chicken sliced on top or mixed in, but if you prefer fresh textures, store the avocado separately and add it just before serving.
Freezing
Because of the avocado and dressing, freezing this salad isn’t ideal as texture and taste might suffer. However, you can freeze the grilled chicken separately (without dressing or avocado). Freeze it in a sealed container for up to 3 months, then thaw and use it in salads or wraps whenever you want a quick protein boost.
Reheating
If you want warmed chicken pasta salad, gently warm just the chicken slices in a pan or microwave and toss with fresh pasta and dressing ingredients added after heating. Heating the entire salad can make the avocado mushy and change the texture of the yogurt-based dressing, so it’s best served cold or at room temperature.
FAQs
Can I use a different type of pasta?
Absolutely! While this recipe works great with medium-sized shapes like rotini or penne that hold dressing well, feel free to use farfalle, fusilli, or even elbow macaroni depending on your pantry and preference. Just keep an eye on cooking times to avoid mushiness.
What can I substitute for the smoked cheddar?
If you’re not a fan of smoked cheddar, try sharp white cheddar, gouda, or even a bit of feta for tang. Each will bring a unique flavor that complements the grilled chicken and fresh veggies nicely.
Is this recipe good for meal prep?
Definitely! The Grilled Chicken Pasta Salad Recipe holds up wonderfully in the fridge and tastes great for lunches or quick dinners throughout the week. Just store ingredients separately if you want to keep avocado fresh and add it just before eating.
Can I make this recipe vegetarian?
Of course! You can swap the grilled chicken for grilled tofu, tempeh, or even roasted chickpeas for protein. Adjust BBQ sauce quantities for marinating, and you’ll have a delicious plant-based version that’s equally satisfying.
How do I keep the avocado from browning?
To prevent avocado from browning, toss the chopped pieces with a tiny squeeze of lemon juice before adding them to the salad. The acidity slows oxidation and keeps the creamy green chunks looking fresh and appetizing.
Final Thoughts
There’s something truly special about this Grilled Chicken Pasta Salad Recipe that makes it an instant favorite in my kitchen. It’s colorful, flavorful, satisfying, and surprisingly easy to make, unlocking a whole new level of pasta salad you’ll want to share with everyone you love. Give it a try for your next meal and watch how quickly it becomes a go-to recipe you’ll turn back to again and again.
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Grilled Chicken Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
A flavorful and refreshing grilled chicken pasta salad combining tender BBQ-glazed chicken breast with a zesty yogurt-based dressing, fresh cilantro, red onion, smoked cheddar, and creamy avocado. Perfect for a light lunch or a crowd-pleasing picnic dish.
Ingredients
Chicken and Marinade
- 2–3 boneless, skinless chicken breasts
- 1/3 cup BBQ sauce (for brushing on chicken)
- Salt & pepper (to taste)
Pasta Salad
- 4 cups uncooked pasta
- Handful cilantro, chopped
- 1/4 medium red onion, chopped (or to taste)
- 1 cup smoked cheddar, grated
- 1 avocado, chopped
Dressing
- 1/3 cup plain Greek yogurt (2%)
- 1 tablespoon BBQ sauce
- 1/2 tablespoon vinegar
- 1/2 tablespoon brown sugar
- Pinch of garlic powder
- Salt & pepper (to taste)
Instructions
- Marinate the Chicken: Butterfly the chicken breasts and cut each half lengthwise to create thinner cutlets. Place the chicken along with marinade ingredients (BBQ sauce, salt, and pepper) inside a large ziplock bag. Seal and refrigerate for 30 minutes to allow flavors to infuse.
- Prepare the Dressing and Salad Ingredients: While the chicken marinates, prepare the yogurt-based dressing by combining Greek yogurt, BBQ sauce, vinegar, brown sugar, garlic powder, salt, and pepper in a bowl. Set aside. Chop cilantro, red onion, grate smoked cheddar, and chop avocado in preparation for assembling the salad.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cool water to stop cooking. Let drain thoroughly.
- Grill the Chicken: Preheat your BBQ or grill to high heat, then adjust to medium-high. Grill the marinated chicken cutlets for approximately 4 minutes per side until cooked through but still juicy. Brush additional BBQ sauce on both sides during cooking to enhance flavor and glaze.
- Assemble the Pasta Salad: In a large mixing bowl, combine the cooled pasta with chopped cilantro, red onion, grated smoked cheddar, chopped avocado, and the prepared dressing. Toss gently to mix all ingredients evenly.
- Add Chicken to Salad: Let the grilled chicken rest and cool slightly for a few minutes before slicing it into strips. Top the pasta salad with the sliced chicken and gently toss again if desired. Adjust seasoning with extra salt and pepper to taste before serving.
Notes
- Allowing the pasta to cool and rinse stops the cooking process and prevents it from becoming mushy.
- Butterflying and slicing the chicken thinly helps it cook evenly and quickly on the grill.
- The yogurt-based dressing adds creaminess with a tangy, sweet BBQ twist, making it perfect for this salad.
- Feel free to substitute smoked cheddar with other cheese like mozzarella or gouda for a different flavor.
- Can be served warm or chilled depending on preference; refrigerate leftovers promptly.
