This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Buffalo Chicken Pasta Salad
Chicken Pasta Salad
Chicken Pasta Salad II
Chicken Pasta Salad with Cashews and Dried Cranberries
Chicken Poppy Seed Pasta Salad
more »
Top Related Articles
Lunch Box: Sesame Pasta Chicken Salad
Five Steps to Perfect Pasta Salad
7 Easy Pasta Salad Recipes
Perfect Pasta Salad
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
Deboning a Chicken Breast
Pasta Cooking Basics
Chicken Soup's On
Soup Up Your Chicken Soup
Related Collections
Canned Black Beans
Canned Corn
Canned Beans and Peas
Canned Vegetables
Chicken Breast Salads

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Barbeque Chicken Pasta Salad

By: nenithel

"Zesty and sweet, this unique pasta salad melds the flavors of barbeque chicken, pasta, and freshly diced vegetables for a delicious summer meal. Can also be made without the chicken or with less, for a side dish."

Rate/Review | Read Reviews (3)

Prep Time:
30 Min

Cook Time:
25 Min

Ready In:
1 Hr 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

3 skinless, boneless chicken breast halves
1 cup barbeque sauce
1 (16 ounce) package small whole-wheat pasta shells
1 cup barbeque sauce
1 cup mayonnaise
1 teaspoon ground cumin
1 cup jicama, peeled and diced
2 red bell peppers, seeded and diced
2 orange bell peppers, seeded and diced
2 (15.25 ounce) cans whole kernel corn, drained
3/4 cup minced fresh cilantro
2 (15 ounce) cans black beans, rinsed and drained
2 jalapeno peppers, seeded and chopped (wear gloves) (optional)
1 red onion, chopped (optional)

Directions

Place the chicken breasts into a saucepan over medium-low heat, and pour in 1 cup of barbeque sauce. Simmer the chicken until the meat is no longer pink inside, about 15 minutes. Allow to cool, and dice chicken meat.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Rinse pasta with cold water until chilled, and drain again thoroughly.
In a large salad bowl, whisk 1 cup of barbeque sauce with mayonnaise until thoroughly combined. Mix in the cumin, then stir in cooked chicken. Place cooked pasta, jicama, red and orange bell peppers, corn, cilantro, black beans, jalapeno peppers, and red onion into the salad bowl, and gently fold to combine with the dressing. Serve warm or chilled.