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.
This salad turns simple ingredients and leftover chicken into a complete, satisfying meal with a distinct barbecue twist. It’s easy to transport, perfect for picnics, potlucks, and summer gatherings.
Chef's tips
Don’t overcook the pasta – it should stay slightly firm so it holds its shape in the salad. If the salad thickens too much in the fridge, loosen it with a spoonful of yogurt or a bit more barbecue sauce before serving.
How to serve
Serve in a large bowl for sharing at barbecues or picnics, or pack into lunch boxes as a standalone meal. It goes well with crunchy bread and fresh vegetable sticks.
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
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
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.
I like this salad as a way to use up leftover grilled or roasted chicken – the smoky notes from the meat work beautifully with the barbecue dressing.
