Honey BBQ Chicken Pasta Salad (Printable Version)

Tender BBQ chicken with al dente pasta, fresh vegetables, and creamy smoky dressing.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup honey barbecue sauce
03 - 1 tablespoon olive oil
04 - 1/4 teaspoon smoked paprika
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Salad

07 - 12 ounces rotini or fusilli pasta
08 - 1 cup cherry tomatoes, halved
09 - 1 cup corn kernels, fresh or frozen
10 - 1/2 cup red bell pepper, diced
11 - 1/2 cup celery, diced
12 - 1/3 cup red onion, finely chopped
13 - 1/4 cup fresh parsley, chopped

→ Dressing

14 - 1/2 cup mayonnaise
15 - 1/4 cup sour cream
16 - 2 tablespoons honey barbecue sauce
17 - 1 tablespoon apple cider vinegar
18 - 1 teaspoon Dijon mustard
19 - 1/2 teaspoon smoked paprika
20 - 1/4 teaspoon garlic powder
21 - 1/4 teaspoon salt
22 - 1/4 teaspoon black pepper

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool completely. Set aside.
02 - While pasta cooks, heat olive oil in a medium skillet over medium heat. Season chicken breasts with smoked paprika, salt, and pepper on both sides.
03 - Add seasoned chicken to the skillet and cook for 5-6 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes.
04 - Cut rested chicken into bite-sized cubes. Place warm chicken in a medium bowl and toss with 1/2 cup honey barbecue sauce until evenly coated. Allow to cool slightly.
05 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, corn, bell pepper, celery, red onion, and fresh parsley. Mix gently to distribute vegetables evenly.
06 - In a small bowl, whisk together mayonnaise, sour cream, 2 tablespoons honey barbecue sauce, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
07 - Add barbecued chicken chunks and prepared dressing to the pasta mixture. Gently fold all ingredients together until well combined and evenly coated with dressing.
08 - Cover the salad and refrigerate for at least 1 hour before serving. This allows flavors to meld and develop fully.
09 - Transfer chilled salad to a serving bowl or individual plates. Garnish with additional fresh parsley if desired. Serve cold.

# Expert Tips:

01 -
  • The dressing has just enough tang and smoke to make people forget they're eating a salad.
  • It comes together in less than an hour and actually improves if you make it ahead for a gathering.
  • One bowl feeds a crowd, so it's the ultimate low-stress party dish.
02 -
  • Cold pasta absorbs dressing differently than warm pasta, so always cool it completely before mixing or your salad will be dry by the next day.
  • The dressing thickens as it sits, so if you're eating leftovers and it seems thick, a tablespoon of milk whisked in gently will loosen it right back up.
03 -
  • Don't add the dressing more than two hours before eating if you're serving it the same day, or the pasta will absorb too much liquid and become mushy.
  • Always taste the dressing before adding it to the full salad—this is your chance to adjust the seasoning or tanginess without having to fix the whole bowl.
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