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.
Course Lunch, Pasta salad
Cuisine American
Keyword BBQ chicken pasta salad, chicken pasta salad, Pasta salad
Place the chicken breasts in between two sheets of parchment paper and flatten slightly with a meat mallet or rolling pin.
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.
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.
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.