Description
A refreshing, smoky dish combining tender grilled chicken, al dente pasta, and zesty BBQ sauce with corn and onions. Perfect for outdoor gatherings, this light yet hearty salad balances protein, crunch, and bold flavor.
Ingredients
2 (6 oz each) chicken breasts, cut into cubes
12 oz penne pasta (use gluten-free for dietary needs)
3/4 cup barbecue sauce (vegan/low-sugar optional)
1.5 cups drained canned sweet corn (fresh/frozen acceptable)
1 small red onion, thinly sliced (or shallots/green onions)
1 tsp salt (divided)
1 tsp pepper
1 tbsp oil (for cooking chicken)
Instructions
Boil salted water; add pasta. Cook 8 minutes until al dente. Drain and rinse under cold water.
Season chicken with 1 tsp salt and pepper. Heat oil in pan over medium-high heat; cook 4-5 minutes per side until browned.
In a large bowl, combine cooked pasta, grilled chicken, corn, and onion. Stir in bbq sauce until evenly coated; add remaining salt to taste.
Notes
Chill rinsed pasta 15 minutes for firmer texture
Add apple cider vinegar to bbq sauce for extra acidity
Use garlic granules for stronger aroma
Double corn for more veggies
Avoid overcooking chicken to prevent dryness
Cook onions slightly to soften sharpness
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg