Creamy BBQ Chicken Pasta Salad

Pasta salad is always a winner but this BBQ chicken pasta salad takes the cake. The pasta is tossed in a creamy herbed dressing and mixed with avocado, charred corn, feta cheese and the juicy BBQ grilled chicken. It’s the perfect lunch and makes a great Summer dinner.

Ingredients

I used my BBQ chicken salad as inspiration for this recipe. I loved the flavors of the sweet and smoky grilled chicken with creamy avocado, tomatoes, feta cheese and corn. However, you can use any of your favorite salad toppings for this pasta salad. Similarly, the creamy herbed dressing is ranch-like but can be swopped for any dressing of your choice.

• Pasta. I used fusilli but any short pasta shape will work. Penne, bow ties, macaroni, etc.
• Chicken. I used my BBQ chicken recipe.
• Vegetables. Avocado, cherry tomatoes and charred corn work so well in this salad but feel free to substitute for any vegetables of your choice. Cucumber, sugar snap peas, baby corn, bell peppers, celery, broccoli, radishes etc. will all work well. I added basil too. Coriander/cilantro or parsley can be used instead.
• Cheese. I added feta cheese (I like buying feta cheese in brine as the flavor and texture is superior) but cubes of mozzarella will also be delicious.
• Dressing. The dressing I made was influenced by a classic ranch dressing. You can use any salad dressing for this and I would recommend my lemon parmesan dressing if you’d prefer a non-creamy salad dressing for this pasta salad.

How to make chicken pasta salad

1. Cook the chicken: Place the chicken breasts in between two sheets of parchment paper and flatten slightly with a meat mallet or rolling pin. You want the chicken to be approximately 2cm thick. Season the chicken with the spice blend on both sides. Grill the chicken on an outdoor grill or grill pan for 5-6 minutes per side, basting with BBQ sauce as the chicken cooks. Once the chicken is cooked, remove from the grill and set aside to rest and cool for at least 15 minutes.
2. Make the pasta salad: Cook the pasta in a large pot of salted water until al dente, approximately 8-10 minutes (or follow package instructions). Drain the pasta then rinse under cold water. In a large bowl, whisk together the mayonnaise, yogurt, garlic powder, onion powder, chopped chives, jalapeño, salt and black pepper. Add a squeeze of lemon juice then taste and adjust seasoning I necessary. Add the pasta to the dressing and stir to combine.
3. Prepare the toppings: Brush the corn with olive oil then grill until golden brown on all sides. Slice the kernels off of the corn cobs and add to the bowl with the pasta. Slice the avocado and cherry tomatoes and add to the salad. Chop the cooked chicken and add to the salad along with fresh basil and cubed feta cheese.
4. Combine and serve: Toss the salad together then serve.

Can I make this in advance?

The pasta salad can be made a day in advance, simply add the avocado right before serving to avoid browning. The dressing can be made a few days in advanced and kept in a jar in the fridge. The pasta and chicken can also be cooked a few days in advance and kept in airtight containers in the fridge.

Pasta salad recipes

1. Caprese pasta salad
2. Mexican street corn macaroni salad
3. Sun-dried tomato pesto pasta salad
4. Caesar Pasta Salad