Honey BBQ Chicken Pasta Salad (Print Version)

Tender honey-BBQ chicken with creamy dressing, crisp veggies, and pasta perfect for sharing.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, cut into bite-sized chunks
02 - 1/3 cup honey
03 - 1/3 cup smoky BBQ sauce
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Pasta

08 - 12 ounces rotini or penne pasta

→ Vegetables

09 - 1 cup cherry tomatoes, halved
10 - 1 cup corn kernels, fresh or thawed
11 - 1/2 cup red bell pepper, diced
12 - 1/2 cup celery, thinly sliced
13 - 1/4 cup red onion, finely chopped

→ Dressing

14 - 3/4 cup mayonnaise
15 - 1/4 cup sour cream
16 - 2 tablespoons BBQ sauce
17 - 2 teaspoons Dijon mustard
18 - 1 tablespoon apple cider vinegar
19 - 1/2 teaspoon smoked paprika
20 - Salt and black pepper to taste

→ Garnish

21 - 2 tablespoons fresh chives or parsley, chopped

# Steps to Follow:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool completely. Set aside.
02 - While pasta cooks, toss chicken chunks with honey, BBQ sauce, olive oil, smoked paprika, salt, and black pepper. Sauté in a skillet over medium heat for 5 to 7 minutes until heated through and glazed. Allow to cool.
03 - In a large bowl, whisk together mayonnaise, sour cream, BBQ sauce, Dijon mustard, apple cider vinegar, smoked paprika, salt, and black pepper until smooth and well combined.
04 - Add cooled pasta, chicken, cherry tomatoes, corn, red bell pepper, celery, and red onion to the bowl with dressing. Toss gently to coat everything evenly.
05 - Taste and adjust seasoning with salt and pepper as needed.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to blend and develop.
07 - Top with chopped chives or parsley if desired before serving.

# Additional Tips::

01 -
  • The honey BBQ glaze on the chicken gives every bite a sticky, caramelized edge that keeps people coming back for more.
  • Its endlessly adaptable, you can toss in whatever veggies are sitting in your crisper drawer and it still tastes perfect.
  • Make it a few hours ahead and the flavors deepen in the fridge, which means less stress and more time with your guests.
02 -
  • Rinse the pasta under cold water immediately after draining or it will clump together into a starchy mess that no amount of dressing can fix.
  • Let the glazed chicken cool completely before adding it to the salad, otherwise the heat will wilt the vegetables and turn the dressing into a runny soup.
  • Taste the dressing before you toss it with everything, its much easier to adjust the seasoning now than after its all mixed together.
03 -
  • Use rotisserie chicken and pre-cut veggies from the salad bar if youre short on time, it cuts the prep down to ten minutes without sacrificing flavor.
  • Add the herbs right before serving instead of mixing them in early, they stay bright green and fresh looking instead of wilting into the dressing.
  • If you want a little heat, toss in a diced jalapeno or a few dashes of hot sauce into the dressing, it pairs beautifully with the honey and smoke.
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