Description
A light and flavorful BBQ chicken pasta salad tossed with sweet corn, crisp veggies, and a tangy homemade BBQ vinaigrette—perfect for summer meals or meal prep.
Ingredients
- 1 large chicken breast
- 1 (15 oz) can whole kernel corn, drained
- 10 oz penne pasta (or preferred pasta)
- 1/2 red bell pepper, chopped
- 1/2 medium red onion, chopped
- 1/2 cup BBQ sauce
- 1/2 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon minced garlic
- Salt and pepper to taste
Instructions
1. Cook the chicken breast using your preferred method (grilled, baked, or boiled) until fully cooked, then shred into bite-sized pieces.
2. Cook the pasta according to package instructions until al dente.
3. Drain the corn and chop the red bell pepper and onion.
4. In a small bowl, whisk together BBQ sauce, olive oil, red wine vinegar, minced garlic, salt, and pepper to make the vinaigrette.
5. Once pasta is cooked, drain well and transfer to a large bowl.
6. Add shredded chicken, corn, chopped vegetables, and BBQ vinaigrette to the pasta.
7. Mix everything thoroughly until well combined.
8. Taste and adjust seasoning with additional salt and pepper if needed.
Notes
For extra flavor, grill the chicken before shredding.
Chill the salad for 30–60 minutes before serving for best taste.
You can substitute rotisserie chicken for convenience.
Add black beans or shredded cheese for variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.