Description
This nutrient-dense BBQ Chicken Pasta Salad is the perfect meal prep solution for those with busy schedules. Featuring tender roasted chicken, high-protein legume pasta, and a creamy, tangy dressing, this dish provides long-lasting fuel. Unlike delicate lettuce salads, this robust pasta salad holds perfectly in the refrigerator, with flavors deepening as they meld over time. It is a hearty, balanced, and delicious choice for a healthy lunch or dinner any day of the week.
Ingredients
1.5 lbs Boneless skinless chicken breasts
8 oz High-protein pasta (chickpea or lentil)
0.58 cup BBQ sauce (divided)
0.5 cup Plain Greek yogurt
1 cup Frozen corn (thawed)
1 unit Red bell pepper (finely diced)
4 oz Sharp cheddar cheese (cubed)
1 tbsp Olive oil
1 tsp Smoked paprika
1 tsp Garlic powder
1 tsp Onion powder
Salt and pepper to taste
1 tbsp Apple cider vinegar
1 tsp Honey
Instructions
Preheat oven to 400°F and pat chicken breasts dry.
Combine paprika, garlic powder, onion powder, salt, and pepper in a small bowl.
Coat chicken with olive oil and the spice mixture.
Roast chicken on a parchment-lined sheet for 18-22 minutes until 165°F.
Brush chicken with 1/4 cup BBQ sauce during the final 5 minutes of roasting then rest for 10 minutes.
Boil pasta in salted water until al dente, drain, and rinse with cold water.
Whisk Greek yogurt, remaining BBQ sauce, apple cider vinegar, oil, and honey to make the dressing.
Dice the cooked chicken into bite-sized pieces.
Combine cooked pasta, chicken, corn, bell pepper, and cheddar in a large bowl.
Add the dressing and toss thoroughly to coat.
Notes
Store in an airtight container in the refrigerator for up to 4 days. If the salad appears dry after sitting, add a small splash of olive oil or a spoonful of yogurt before serving.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner Recipes
- Method: Roasting and Boiling
- Cuisine: American Fusion