Barbecue Chicken Pasta Salad
Introducing a refreshing and satisfying dish that will elevate your summer gatherings: the Barbecue Chicken Pasta Salad Recipe. This vibrant salad combines the crunch of fresh vegetables, such as cucumber, sweet corn, and red bell pepper, with tender bites of barbecue chicken, all topped off with creamy cheddar cheese and a zesty ranch dressing. It’s perfect as a main course or as a side dish to complement your favorite summertime meals. Easy to prepare and loaded with nutritious ingredients, this salad is sure to impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 2 large boneless chicken breasts
- 1 lb uncooked spiral-shaped pasta
- 1 can whole kernel corn
- 1 seedless cucumber
- 1 medium red bell pepper
- 1 medium red onion
- 4 to 6 green onions
- 8 oz cheddar cheese
- 2 teaspoons olive oil
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- pinch of cayenne pepper
- 1 tablespoon butter
- 1 packet Hidden Valley Ranch Dressing mix (0.4 ounce) + 1 cup buttermilk + 1 cup mayonnaise
- 1 cup barbecue sauce
- 1/2 tablespoon soy sauce
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 2 teaspoons dried oregano
- 1 tablespoon dried parsley
Instructions
- Boil pasta according to package instructions; drain and rinse with cold water.
- Cut chicken into bite-sized pieces, season with olive oil, garlic salt, and black pepper.
- Sauté corn in butter with cayenne and black pepper for five minutes; set aside.
- Cook seasoned chicken in the skillet until fully cooked through.
- Chop cucumber, red bell pepper, red onion, and green onions; mix in a large bowl.
- Dice cheddar cheese; add to the vegetable mixture.
- Prepare ranch dressing as per package directions; chill in the fridge.
- Combine barbecue sauce with additional seasonings; mix well.
- Once chicken is cool, combine all ingredients in a large bowl and toss with ranch dressing.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg