Zesty BBQ Chicken Pasta Salad (Printable)
Smoky BBQ chicken tossed with protein pasta, fresh veggies, and tangy yogurt dressing for a satisfying meal.
# What You'll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts (about 14 oz)
02 - 1/2 tsp smoked paprika
03 - 1/2 tsp garlic powder
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
06 - 1 tbsp olive oil
07 - 3 tbsp BBQ sauce (plus extra for drizzling)
→ Pasta
08 - 9 oz high-protein pasta (chickpea, lentil, or whole wheat penne)
→ Vegetables
09 - 1 cup cherry tomatoes, halved
10 - 1 cup yellow bell pepper, diced
11 - 1/2 cup red onion, finely diced
12 - 1 cup cucumber, diced
13 - 1/2 cup canned black beans, rinsed and drained
14 - 1/4 cup fresh cilantro, chopped
→ Dressing
15 - 3 tbsp Greek yogurt
16 - 2 tbsp BBQ sauce
17 - 1 tbsp lime juice
18 - 1 tsp honey or agave syrup
19 - 1/2 tsp chili powder
20 - Salt and pepper to taste
# Steps:
01 - Pat the chicken breasts dry and season both sides evenly with smoked paprika, garlic powder, salt, and black pepper.
02 - Heat olive oil in a large skillet over medium heat. Cook the chicken for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Brush generously with BBQ sauce during the last 2 minutes of cooking. Transfer to a plate and let rest for 5 minutes before dicing into bite-sized pieces.
03 - While the chicken cooks, bring a medium saucepan of salted water to a boil. Cook the high-protein pasta according to package directions until al dente. Drain and rinse under cold running water to halt cooking and cool the pasta.
04 - In a large mixing bowl, combine the cooled pasta, diced chicken, halved cherry tomatoes, diced bell pepper, red onion, cucumber, black beans, and chopped cilantro.
05 - In a small bowl, whisk together the Greek yogurt, BBQ sauce, lime juice, honey or agave syrup, chili powder, and a pinch of salt and pepper until smooth and well combined.
06 - Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning as needed. Drizzle with extra BBQ sauce and garnish with additional cilantro if desired before serving.
# Expert Tips:
01 -
- The combination of BBQ sauce and Greek yogurt in the dressing creates this creamy smoky tang that store bought dressings never quite capture.
- Using chickpea or lentil pasta sneaks in extra protein without anyone noticing because the bold flavors completely take over.
02 -
- Do not skip rinsing the pasta under cold water because warm pasta will wilt the vegetables and turn your beautiful salad into a soggy mess.
- Letting the dressed salad sit in the fridge for at least thirty minutes before serving allows the flavors to marry and transforms the taste completely.
03 -
- Brush the BBQ sauce onto the chicken only in the last two minutes of cooking because the sugars will burn if you add it too early and the heat is too high.
- Cook the pasta one minute less than the package says because it will continue to soften slightly as it sits in the dressing.