Grilled Bbq Chicken Pasta Salad for a Crowd

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READY IN: 2hrs
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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