BBQ Chicken Pasta Salad
BBQ Chicken Pasta Salad is a vibrant, flavorful dish that combines tender chicken and fresh vegetables with a tangy barbecue dressing. Perfect for summer picnics or weeknight dinners, this easy recipe delivers a smoky-sweet taste that will have everyone coming back for seconds. The colorful ingredients and creamy ranch dressing make it an eye-catching and satisfying meal that’s effortlessly adaptable to suit your preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 small red onion, thinly sliced
- 1/2 cup barbecue sauce
- 1/2 cup ranch dressing
- Fresh cilantro or parsley, for garnish
Instructions
- Cook the chicken in boiling salted water for about 15 minutes until no longer pink. Remove and let cool.
- In the same pot, cook pasta according to package directions (8-10 minutes) until al dente. Drain.
- Dice cucumbers, halve cherry tomatoes, and slice red onions while pasta cooks.
- Mix barbecue sauce and ranch dressing in a large bowl until well combined.
- Shred cooled chicken using two forks and add to the bowl with cooked pasta and veggies. Toss gently to coat.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Marinate chicken overnight in barbecue sauce for enhanced flavor. Feel free to customize with seasonal vegetables like bell peppers or corn. Store leftovers in an airtight container in the fridge for up to three days.