A pasta salad that makes the most of leftover pulled chicken, with plenty of fresh vegetables and a creamy BBQ dressing.
When everyday life is running at full speed, there is nothing better than dishes that come together in no time yet still taste like a proper feast. This pasta salad with BBQ dressing has quickly become a favourite in our house. It combines the best of a classic chicken pasta salad with a smoky, American twist that both children and adults love.
What makes this dish so clever is how well it fills you up, thanks to the combination of pasta, kidney beans and juicy chicken. You can use leftover chicken from the day before, or you can head over to my own popular pulled chicken recipe, which makes the meat so tender that it falls completely apart.
Fresh vegetables and the ultimate BBQ dressing
The base of this cold pasta salad is all colour and crunch: sweet pepper, sweetcorn, sweet cherry tomatoes and spring onions. But what really brings it all together is the creamy dressing. It is made with a base of crème fraîche and mayonnaise, seasoned with garlic powder, onion powder and, of course, your favourite BBQ sauce. That gives a deep, slightly smoky flavour with just the right balance of sweetness and acidity.
The salad can be eaten straight away, but it actually improves if left to rest in the fridge for an hour or so before serving. That also makes it ideal to pack in a box for the beach or a picnic, or as an easy and filling packed lunch the next day.
Frequently asked questions about pasta salad with chicken
- Can I use ordinary chicken breast? Yes, absolutely! If you don’t have pulled chicken, diced fried chicken breast or meat pulled from a shop-bought roast chicken works just as well.
- How long does the salad keep? The salad keeps well in the fridge for 2-3 days in an airtight container.
Pasta salad with pulled chicken and BBQ dressing
Ingredients
- 300 g pasta
- 400 g pulled chicken – click here for the recipe
- 1 sweet pepper, diced
- 140 g sweetcorn, drained
- 150 g cherry tomatoes, halved
- 1 tin kidney beans, drained
- 4 spring onions, sliced
- 1 handful parsley, chopped
BBQ dressing
- 250 ml crème fraîche
- 3 tbsp mayonnaise
- 2 tbsp BBQ sauce
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1-2 tbsp lemon juice
- A little sugar (optional)
- Salt and freshly ground pepper
Method
- Cook the pasta according to the packet instructions, then rinse it under cold water. Drain well in a sieve.
- Meanwhile, mix the ingredients for the dressing and season with salt and freshly ground pepper – and, if needed, more BBQ sauce, lemon juice or a little sugar.
- Put the pasta, chicken, vegetables and beans in a bowl – pour over the dressing and toss well.
- Finally fold in the parsley and season with salt and freshly ground pepper.
Nutrition
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