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
Scale
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.
