Barbecue Chicken Pasta Salad Recipes

BBQ CHICKEN MACARONI SALAD

Steps:

• Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Whisk 1/3 cup each mayonnaise, sour cream and barbecue sauce, 2 tablespoons relish, 1 tablespoon yellow mustard and 1 teaspoon sugar in a large bowl. Add the macaroni, 2 cups cubed barbecue-flavored rotisserie chicken, 1 diced red bell pepper, 3 chopped celery stalks, 1/2 diced red onion and 1/4 cup chopped parsley. Season with salt and pepper and toss. Refrigerate at least 1 hour.

BARBECUE CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse with cold water.
• Combine pasta with chicken, bacon, onions and pepper in a large bowl.
• Mix ranch dressing with barbecue sauce and pour over pasta mixture, stirring to coat.
• Garnish with salt, pepper and Parmesan cheese to taste.
• Chill.

GRILLED BBQ CHICKEN PASTA SALAD FOR A CROWD

Steps:

• Marinate the chicken breasts in the 1 cup BBQ sauce (or more) for up to 1 hour.
• Meanwhile, combine all dressing ingredients except for the BBQ sauce.
• Refrigerate until ready to dress the salad.
• This is an excellent all-purpose dressing that can be used for any potato or pasta salad.
• It will keep in the refrigerator for several weeks.
• Grill chicken on a gas grill set to med-high for about 8 minutes a side until juices run clear, basting with more BBQ sauce as they cook.
• You can also use leftover cut up chicken or bake it in the oven.
• Set chicken aside to cool.
• Cook pasta in rapidly boiling salted water for 10 minutes or according to package directions.
• Drain and rinse with cold water.
• While the pasta cooks, cut up the vegetables for the salad and place in a large bowl.
• When the chicken is cool enough to handle, cut it into strips or cubes and place in the large bowl with the veggies.
• Add the cooked pasta to the bowl and mix well.
• Add enough dressing and additional BBQ sauce (around 1/2 cup or more to your liking) until the salad is dressed to your preferred consistency.
• Cover and chill for several hours or overnight.
• When time to serve, add more dressing or BBQ sauce as needed if the salad has dried out a little.

BUFFALO CHICKEN PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Stir together the mayonnaise, blue cheese dressing, buffalo wing sauce, salt and pepper in a large bowl. Add the chicken, bell peppers, red onion, and cooked pasta and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving.

BBQ CHICKEN PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, combine chicken, tomatoes, corn, onion, ranch, and BBQ sauce.
• Add the pasta, and mix until evenly coated.
• Pour mixture into a 9x13 (22 x 33 cm) baking dish. Sprinkle with pepper to taste.
• Top with mozzarella, and bake uncovered for 30 minutes.
• Top with fresh parsley.
• Enjoy!

CHICKEN BACON RANCH SALAD

Steps:

• Line a salad plate with small Romaine lettuce leaves.
• Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
• Serve salad on the prepared plate and top with crumbled bacon.