Description
A hearty and flavorful pasta salad packed with chicken, BBQ sauce, and wholesome ingredients, perfect for meal prep or a satisfying lunch.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 12 ounces dried pasta (such as rotini, penne, or farfalle)
- 1 cup BBQ sauce (your favorite kind)
- 1/2 cup plain Greek yogurt (full-fat or 2%)
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1/4 cup chopped fresh parsley
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup frozen corn, thawed
- Optional: 1/4 cup crumbled feta cheese or shredded Monterey Jack cheese
- Optional: A splash of apple cider vinegar for brightness
Instructions
- 1. Prepare the chicken: Pat the chicken breasts dry. Rub with olive oil, salt, and pepper. Cook by pan-searing, baking, or grilling until thoroughly cooked. Let rest for 5-10 minutes, then dice into bite-sized pieces.
- 2. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse with cold water.
- 3. Make the BBQ dressing: In a large bowl, whisk together BBQ sauce and Greek yogurt until smooth. Add optional apple cider vinegar if desired.
- 4. Combine everything: Add the diced chicken, drained pasta, red onion, celery, parsley, black beans, and corn to the dressing. Toss gently to coat all ingredients evenly.
- 5. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Stir in optional cheese just before serving, if using.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. This salad is not ideal for freezing. It is best served cold, but can be gently reheated if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 700mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g