Description

This High Protein BBQ Chicken Pasta Salad is a flavorful and nutritious dish perfect for busy weekdays. Combining tender shredded grilled chicken, hearty pasta, and a medley of fresh and canned vegetables, it’s dressed in a creamy BBQ Greek yogurt sauce that balances smoky and tangy flavors. Easy to prepare and filling, this salad offers a delicious way to enjoy a protein-packed meal whether for lunch or dinner.

Ingredients

Scale

Main Ingredients

8 oz Cooked Pasta (rotini or penne) – gluten-free pasta works for gluten-free option
2 cups Shredded Grilled Chicken (fresh or leftovers)
1 can Canned Black Beans (rinsed and drained)
1 cup Corn (fresh, frozen, or canned)
½ cup Diced Red Onion (soaked in water to tone down flavor)
1 cup Chopped Celery
½ cup Chopped Fresh Cilantro (substitute with parsley if preferred)

Dressing

1 cup Plain Greek Yogurt (or substitute with sour cream)
½ cup BBQ Sauce (your favorite brand)
2 tablespoons Light Mayo (optional)
Salt, to taste
Pepper, to taste

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Instructions

Prepare the pasta: Cook your choice of pasta (rotini or penne) according to package instructions until al dente. Drain and rinse under cold water to cool it down and stop cooking. Set aside.
Prepare the vegetables: Drain and rinse canned black beans thoroughly. If using fresh corn, cook and slice off kernels; if frozen, thaw and drain. Dice red onion and soak it in cold water for 10 minutes to reduce sharpness, then drain. Chop celery and fresh cilantro.
Mix the dressing: In a large bowl, whisk together plain Greek yogurt, BBQ sauce, and light mayo if using. Add salt and pepper to taste, stirring until smooth and well combined.
Combine all ingredients: Add the cooked pasta, shredded grilled chicken, black beans, corn, diced red onion, celery, and chopped cilantro to the dressing bowl. Gently toss everything together until all ingredients are evenly coated with the BBQ dressing.
Chill and serve: Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld together. Before serving, taste and adjust seasoning if needed. Serve chilled or at room temperature.

Notes

Soaking red onion in water helps reduce its intensity, making the salad milder and more balanced.
Use leftover grilled chicken or rotisserie chicken to save time and add rich flavor.
Gluten-free pasta can be used to make this recipe friendly for gluten intolerance.
Light mayo is optional but adds extra creaminess to the dressing.
This salad keeps well in the refrigerator for up to 2 days, making it great for meal prepping.