I took this dish to the neighborhood block party on a whim. I had leftover chicken from the day before and I didn't want it to go to waste so I made this salad. It was a huge hit. The salad was gone in about 20 minutes. I had about 15 different people ask for the recipe that night and 5 more the next day. This salad is worth making extra of the Alabama BBQ chicken just so you can make this dish. The flavors blended together great and it was just a really nice summer tasting recipe. I loved that it had you use the bbq sauce instead of just plain mayo.
Grilled Chicken Pasta Salad
Cooks Country June/July 2006
1 pound corkscrew pasta
1 cup frozen corn
2 cups shredded grilled chicken
1/2 cup canned black beans, drained and rinsed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, minced
1 jalapeno chile, seeded and minced (leave the seeds if you want it spicier)
1/2 cup chopped fresh cilantro
3 tablespoons lime juice
3/4 cup White BBQ Sauce
Bring 4 quarts of water to boil in large pot. Add one tablespoon salt and pasta and cook until nearly tender, about 8 minutes. Add corn and cook one minute more. Reserve 1/4 cup cooking water, then drain pasta and corn. Transfer pasta and corn to large bowl and refrigerate until completely cooled, at least 30 minutes.
Stir in chicken, beans, bell peppers, red onion, jalapeno, cilantro, lime juice, and sauce. Add reserved pasta cooking water. 1 tablespoon at a time, until sauce is loose. Season with salt and pepper. Serve. Salad can be refrigerated in airtight container for up to 2 days. Check consistency and seasonings before serving.
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