Barbeque Chicken Pasta Salad

Barbeque Chicken Pasta Salad

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."

Ingredients 1 h 35 m {{adjustedServings}} servings 435 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • 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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  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.
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Reviews 11

  1. 12 Ratings


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 ingredients. I was looking for a light summer dish - and this was perfect! I look forward to making it the next time we have friends over for dinner.


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, cooked chicken, mix it with the cup of BBQ sauce and it saves a lot of time. Unless you really LOVE bell peppers, 4 bell peppers is a lot. So if you just LIKE bell peppers, reduce to 2 or 3 peppers and you'll have PLENTY. I substituted celery for the remaining amount of peppers and it adds a lot. I jullienned my jicama and it wilted by serving time. If serving cold, there are a few things that don't hold that well: Jicama and the cilantro. I'd suggest saving out at least some of the cilantro (since it does add a lot of flavor during the chill) and all of the jicama until closer to serving time.If you add a bit of green onion, it also helps to freshen the look of the salad. Finally, my impression was that it was a little too sweet (might depend on your BBQ sauce), so I added some lime mixed with a bit of water, olive oil, salt and pepper to add a slight citrus dimension -- about 1/3 of a cup of this lime vinagrette. Next time, I'll probably just whisk some lime just into the mayo before adding it into the salad. Makes a ton of food.