Australian BBQ Chicken Pasta Salad Recipe
A delightful combination of grilled chicken and pasta salad.
Print Recipe
Pin Recipe
Servings: 8 servings
Calories: 662 kcal
Equipment
- Large pot: Used for boiling the pasta.
- Barbecue or grill: Used for grilling the chicken.
- Skillet: Used for cooking the bacon.
- Large mixing bowl: Used for combining the salad ingredients.
- Small bowl: Used for making the dressing.
- Whisk: Used for mixing the dressing ingredients.
- Plastic wrap or lid: Used for covering the salad bowl during refrigeration.
Ingredients
- 2 pounds chicken breast boneless and skinless
- 1 pound pasta such as penne or fusilli
- 1/2 cup sour cream
- 1 corncob husks removed silk removed
- 2 cups cherry tomatoes halved
- 8 oz bacon chopped
- 1 cucumber diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1/2 red onion finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup mayonnaise whole-egg
- 3 tsp extra virgin olive oil
- 175 g bacon chopped
- 2 tablespoons red wine vinegar
- 2 cloves garlic minced
- Salt and black pepper to taste
Instructions
Cook the pasta:
- a. Fill a large pot with water and bring it to a boil.
- b. Add salt to the boiling water.
- c. Add the pasta to the pot and cook according to the package instructions until al dente.
- d. Once cooked, drain the pasta and set it aside to cool.
Prepare the chicken:
- a. Preheat the barbecue or grill to medium-high heat.
- b. Season the chicken breasts with salt and black pepper on both sides.
- c. Place the chicken on the grill and cook for about 6-8 minutes per side or until fully cooked through.
- d. Remove the chicken from the grill and let it rest for a few minutes.
- e. Slice the chicken into thin strips or bite-sized pieces.
Cook the bacon:
- a. In a skillet, cook the chopped bacon over medium heat until crispy.
- b. Remove the cooked bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.
Prepare the vegetables:
- a. Cut the cherry tomatoes in half.
- b. Dice the cucumber, red bell pepper, and yellow bell pepper.
- c. Finely chop the red onion.
- d. Chop the fresh parsley and basil.
Make the dressing:
- a. In a small bowl, combine the sour cream, whole-egg mayonnaise, extra virgin olive oil, red wine vinegar, minced garlic, salt, and black pepper.
- b. Whisk the ingredients together until well combined and smooth.
Assemble the salad:
- a. In a large mixing bowl, combine the cooked pasta, grilled chicken, cherry tomatoes, diced cucumber, diced red bell pepper, diced yellow bell pepper, finely chopped red onion, chopped fresh parsley, chopped fresh basil, and cooked bacon.
- b. Pour the dressing over the salad and toss gently until all the ingredients are coated.
Refrigerate and let the flavors meld:
- a. Cover the salad bowl with plastic wrap or a lid.
- b. Place the salad in the refrigerator and let it chill for at least 1-2 hours to allow the flavors to meld together.
Serve:
- a. Once chilled, give the salad a final toss.
- b. Divide the salad into serving bowls or plates.
- c. Optionally, garnish with additional chopped fresh parsley or basil.
Notes
Cook the pasta until al dente to prevent it from becoming mushy in the salad.
Allow the grilled chicken to rest before slicing to retain its juices.
Crumble the cooked bacon into small pieces for even distribution throughout the salad.
Use fresh and high-quality ingredients for the best flavors.
Toss the salad gently to avoid crushing the pasta and vegetables.
Adjust the seasonings and dressing according to personal preference.
Nutrition
Calories: 662kcal | Carbohydrates: 49g | Protein: 39g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 523mg | Potassium: 874mg | Fiber: 3g | Sugar: 4g | Vitamin A: 852IU | Vitamin C: 58mg | Calcium: 50mg | Iron: 2mg
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
