Description
A smoky, tangy, and creamy salad blending grilled chicken, chilled pasta, crisp vegetables, and a zesty Greek yogurt-BBQ dressing. Perfect for summer gatherings or quick weeknight meals, this hearty dish offers bold flavors and satisfying textures.
Ingredients
1 pound (450g) penne or fusilli pasta
1 ½ pounds (680g) boneless, skinless chicken breasts
¾ cup Greek yogurt
½ cup BBQ sauce
¼ cup mayonnaise
2 tablespoons lemon juice
2 garlic cloves, minced
1 cup corn kernels
1 cup cooked black beans
1 red bell pepper, diced
1 cucumber, diced
1 tomato, chopped
¼ cup red onion, finely chopped
2 tablespoons olive oil
Salt and black pepper
1 tablespoon cilantro or parsley, chopped
Instructions
Cook pasta according to package instructions, then rinse and chill.
Pat chicken dry, season with salt, pepper, and 1 tablespoon olive oil. Grill over medium heat until fully cooked (165°F/74°C), then dice into cubes.
Whisk Greek yogurt, BBQ sauce, mayonnaise, lemon juice, and garlic until smooth.
In a large bowl, combine cooled pasta, grilled chicken, corn, black beans, bell pepper, cucumber, tomato, and red onion.
Pour dressing over the mixture, toss to coat, and refrigerate for at least 30 minutes before serving.
Garnish with cilantro or parsley and serve chilled.
Notes
Use gluten-free pasta for a gluten-free version.
Add diced avocado for extra creaminess.
Toss additional herbs like cumin or smoked paprika for more smoky depth.
Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 65mg