Posted by Corey Loftus on
BBQ Chicken Pasta Salad
- Cook Time: 30 Minutes
- Serves: 10
Directions
- Marinate the chicken with Bachan’s Roasted Garlic for 30 minutes then season with your favorite poultry seasoning.
- Boil the pasta according to the package until al dente.
- Cut the bacon into bite size pieces then fry in a skillet until crispy.
- Grill the chicken over medium high heat flipping every 2-3 minutes. Remove once the chicken reaches an internal temperature of 165°F.
- Grill the ears of corn over high heat and remove once they have char on all sides then cut the corn from the cob.
- Chop up the chicken into small bite sized pieces.
- Dice up the red bell pepper, jalapeno red onion and cube the cheese.
- Combine all of the ingredients for the dressing in a small bowl and mix until combined.
- In a large bowl, combine the pasta, chicken, beans, peppers, onion, corn, cubed avocado and cheese.
- Drizzle 1 cup of the dressing over top then mix thoroughly.
- Garnish with ½ cup cooked chicken,bacon, cilantro, green onion and ranch.
ingredients
• 16 oz boneless skinless chicken thighs
• 16 oz bacon
• 12 oz macaroni
• Bachan’s Roasted Garlic Japanese Barbecue Sauce
• 1 Red bell pepper, finely diced
• ⅓ cup Black beans
• ¼ cup Red Onion, finely diced
• 3 ears of fresh sweet corn
• 2 Jalapenos, diced
• 1 avocado, cubed
• 1 block monterey jack cheese, cubed
For garnish
• ¼ cup Cilantro
• ¼ cup green onion
• 1 tsp freshly cracked black pepper
Roasted Garlic Ranch Dressing
• ¾ cup sour cream
• ½ cup mayo
• 2 tbsp Bachan’s Roasted Garlic
• 1 tbsp dried dill
• ½ tbsp dried parsley
• 1 tsp garlic powder
• 1 tsp onion powder
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Serves: 10
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