Description
Tender strips of smoky barbecue chicken, al dente whole wheat pasta, crisp red peppers and sweet corn tossed in a zesty yogurt-cilantro dressing. Earthy black beans add depth, making each bite a balanced, protein-rich fiesta.
Ingredients
- 200 g whole wheat pasta
- 300 g chicken breast cut into strips
- 3 tbsp barbecue sauce
- 1 tbsp olive oil
- 120 g canned black beans drained and rinsed
- 120 g corn kernels drained
- 40 g red onion finely chopped
- 40 g red bell pepper diced
- 60 g plain Greek yogurt
- 2 tbsp fresh cilantro chopped
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Cook the pasta al dente in boiling salted water according to package instructions, then drain and rinse under cold water.
- In a bowl, toss chicken strips with smoked paprika, salt, black pepper and half the barbecue sauce.
- Heat olive oil in a skillet over medium-high heat. Add seasoned chicken and cook until golden and cooked through, about 6–8 minutes.
- Add remaining barbecue sauce to the skillet and stir to glaze the chicken. Remove from heat and let cool slightly.
- In a large bowl, combine cooked pasta, BBQ chicken, black beans, corn, red onion, red bell pepper, Greek yogurt and cilantro. Toss gently until everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- This salad can be made a day ahead for deeper flavor development.
- Use leftover grilled chicken to reduce prep time.
- Swap Greek yogurt for mayonnaise for a richer, creamier texture.
- Add diced avocado just before serving to prevent browning.