Description
A robust and flavorful cold entree that perfectly balances smoky grilled chicken with al dente pasta, crisp corn, and a creamy, tangy barbecue dressing. This satisfying dish is ideal for backyard gatherings, neighborhood potlucks, or efficient weekly meal preparation. With a Southwestern flair and a protein-rich profile, this salad is guaranteed to be a crowd-pleaser that comes together in under thirty minutes.
Ingredients
16 oz Rotini Pasta
1.5 lbs Chicken Breast
1.5 cups Barbecue Sauce (alcohol-free)
0.5 cup Plain Greek Yogurt
1 cup Corn Kernels
0.5 cup Red Onion, finely diced
1 can Black Beans, rinsed and drained
0.25 cup Fresh Cilantro, chopped
Salt to taste
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
Drain the pasta thoroughly and rinse under cold water to stop the cooking process.
Grill chicken breasts over medium heat until fully cooked through and reaching an internal temperature of 165°F.
Cube the cooked chicken into bite-sized pieces.
In a large bowl, whisk together the barbecue sauce and Greek yogurt until smooth to create the dressing.
Add the cooled pasta, cubed chicken, corn, black beans, and red onion to a large mixing bowl.
Pour the dressing over the ingredients and toss until everything is evenly coated.
Garnish with fresh chopped cilantro before serving.
Notes
Use chicken thighs for increased juiciness if preferred. Ensure your barbecue sauce does not contain any alcohol or non-halal additives. Store in an airtight container in the refrigerator for up to 3 days. Pasta may absorb extra sauce, so add a small amount of extra barbecue sauce before serving to refresh.
- Prep Time: 15
- Cook Time: 15
- Category: Lunch
- Method: Grilling and Boiling
- Cuisine: American Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 18g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 62g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 75mg