Name: Grilled Chicken Pasta Salad
Total time: PLACEHOLDER
Ingredients: Table salt; 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 onion, red (small) , minced; 1 jalapeno chile , seeded and minced; 1/2 cup chopped fresh cilantro leaves; 3 tablespoons lime juice; 3/4 cup recipe White BBQ Sauce (see related recipe for Alabama BBQ Chicken); Ground black pepper

Why This Recipe Works

For a Grilled Chicken Pasta Salad recipe that made good use of leftover smoky grilled chicken, we chose to dress the salad with barbecue sauce (the white barbecue sauce from our Alabama BBQ Chicken recipe, in particular). We also determined that curly corkscrew pasta was the best shape to trap and hold the ingredients and flavors of our Grilled Chicken Pasta Salad, and the pasta cooking water served to thin out our dressing.

Before You Begin

If you know that you’re going to make this chicken salad with leftover Alabama BBQ Chicken (see related recipe), prepare a double batch of the White BBQ Sauce before grilling the chicken and save half for this dish. You’ll also need 2 cups of leftover shredded chicken. To make the dish spicier, leave the seeds in the jalapeño.

Instructions

Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until nearly tender, about 8 minutes. Add corn and cook 1 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, jalapeño, cilantro, lime juice, and sauce. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is loose. Season with salt and pepper to taste. Serve. (Salad can be refrigerated in airtight container for up to 2 days. Check consistency and seasonings before serving.)