Barbeque Chicken Pasta Salad

Barbeque Chicken Pasta Salad

12
nenithel 0

"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."
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Ingredients

1 h 35 m servings 435 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 808 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

12

Had this last night. Yum! We did change the whole wheat pasta for regular shell pasta. The kids love it also. I thought they all would of turn there noses up on it. Thanks for the recipe nenithel

My husband and I both loved this dish! I used what I had onhand - red pepper, frozen corn, and cilantro. I skipped the black beans, jicima, and red onion only because I didn't have the ingredi...

This was very good and receives lots of compliments, but gets 4 stars as written. It's a 4.5 star with the following: The chicken step is a lot of work. If your local market sells fresh, cook...

For me, this recipe was part of a "Pantry Challenge". I basically plugged a few ingredients in that I had on hand and this was one of the first recipes that popped up. I did scale this recipe ba...

This is a very versatile salad to fit any family's taste. I've made this a several times and the family loves it with only a couple modifications due to our taste preference: only (1) orange and...

Left out the pasta, mayo, jicama, cumin. Grilled some onion, sweet peppers, a serrano pepper, squash on skewers until tender/crisp, and grilled corn wrapped in the husk and foil, and served veg...

My only problem with this recipe is that I didn't have a bowl big enough to comfortably fit all of this in (had to leave out the red onion). The flavor was great and this would be perfect to br...

This recipe was so delicious!! It's a combination of things I wouldn't have put together but it turned out great- people had third helpings when I made it for a picnic. I used whole wheat rotini...

Great recipe but made a few changes to make it work for us. Replaced mayo with 3/4 cup non-fat Greek yogurt & 1/4 cup light ranch dressing. Added tomatoes & lime juice. Upped cumin to 2t. Subbed...