Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your grill to medium heat, around 350°F (175°C). Season chicken breasts with salt and pepper, then grill for 6-8 minutes per side until juices run clear and internal temperature reaches 165°F (74°C). Let rest before dicing.
- Bring a large pot of salted water to a rolling boil. Add elbow pasta and cook according to package instructions until al dente, roughly 7-10 minutes. Drain and rinse under cold water.
- In a large mixing bowl, combine BBQ sauce, mayonnaise, and apple cider vinegar. Whisk until smooth, season with salt and pepper to taste.
- Fold in diced chicken, pasta, corn, bell pepper, green onions, and cheese into the dressing. Gently toss until well-coated.
- Transfer salad to an airtight container or serve in a bowl. Refrigerate for at least 30 minutes before serving.
Nutrition
Notes
Enjoy BBQ Chicken Pasta Salad as a refreshing dish at summer gatherings, and feel free to customize ingredients based on preference or dietary needs.
