BBQ Chicken Pasta Salad

The best summer salad for cookouts, bbq's and potlucks! Everyone loves this crunchy, creamy, tangy side dish. It's a family favorite!

Course Lunch or Dinner, Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Refrigerate 2

Total Time 2 30

Servings servings

Calories 412kcal

Author Deb Clark

Ingredients

½ cup Ranch dressing
¾ cup barbecue sauce (divided)
2 cups cooked rotisserie chicken
1 pound rotini pasta cooked to al dente and drained
1 15- ounce can black beans drained and rinsed
1 cup corn kernels canned fire roasted fiesta corn is pretty and tasty!
1 cup diced red onion
1 cup shredded Monterey Jack cheese
2 cups corn chips
optional garnish - cilantro

Instructions

Mix the Ranch and ½ cup barbecue sauce and set aside.
Toss the cooked chicken with ¼ cup bbq sauce, set aisde.
Cook the pasta to al dente, drain and cool completely.* Place in a large bowl.
Add the chicken, drained black beans, corn and diced onions. Mix together well.
Add the ranch dressing mixture and toss until the ingredients are coated with the dressing.
Give it another good toss and top with the corn chips and minced cilantro right before serving.

Notes

* I always make the pasta for pasta salad the day before and refrigerate overnight. Toss it with a splash of olive oil. (That will keep it from clumping.) Sprinkle it with about a teaspoon of your favorite seasoning (this is my favorite) and cover well with plastic wrap.

Nutrition