Chicken and Pasta Salad in Barbecue Style Recipe
This salad looks like a cross between a picnic and a barbecue: pasta, chunks of chicken, corn, and a barbecue-flavored dressing. In the US, similar salads often appear at cookouts when there’s some leftover meat that needs to be used smartly. It’s a hearty dish that can easily replace a full meal on a hot day.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
Ingredients
- pasta short, e.g. fusilli or farfalle - 250 g
- chicken breast boneless, skinless - 350 g
- vegetable oil for frying the chicken - 2 tablespoons
- grill seasoning or a mix of paprika, garlic, and herbs - 2 teaspoons
- canned corn drained - 150 g
- red bell pepper diced - 1 piece
- fresh cucumber diced, seeds removed - 0.5 pieces
- chives chopped - 3 tablespoons
- mayonnaise - 4 tablespoons
- barbecue sauce - 3 tablespoons
- thick plain yogurt - 2 tablespoons
- lemon juice freshly squeezed - 1 tablespoon
- salt or to taste - 0.5 teaspoons
- black pepper, ground - 0.25 teaspoons
Main Ingredient:
chicken
Preparation
- Cook the pasta in salted water according to the package instructions until tender but not mushy. Drain, rinse with cold water to prevent sticking, and set aside to cool.
- Cut the chicken breast into small cubes, sprinkle with grill seasoning, and mix gently.
- Heat the oil in a frying pan over medium heat. Add the chicken and fry for 7–10 minutes, stirring often, until the pieces are golden on the outside and white inside. Set aside to cool slightly.
- Dice the pepper and cucumber, drain the corn, and finely chop the chives.
- In a large bowl, mix the mayonnaise, yogurt, barbecue sauce, lemon juice, salt, and pepper until smooth.
- Add the cooled pasta, chicken, corn, pepper, cucumber, and chives to the bowl with the dressing. Gently but thoroughly mix so the dressing coats all the ingredients.
- Taste and adjust the seasoning with more salt, pepper, or barbecue sauce if needed. Chill the salad in the fridge for at least 20–30 minutes so the flavors meld.
Storage
In fridge:
2 days
Freezing:
No
Store the salad in an airtight container in the fridge for up to 2 days. Stir before serving and adjust the seasoning, as the flavors may mellow over time.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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