Description
A hearty and refreshing pasta salad combining grilled chicken with smoky BBQ flavors, fiber-rich black beans, fresh vegetables, and a zesty Greek yogurt dressing. Perfect for quick lunches, dinners, or gatherings, this dish balances protein, healthy fats, and complex carbs in a satisfying cold format.
Ingredients
8 oz whole wheat pasta (or zucchini noodles for a low-carb option)
2 chicken breasts (grilled or baked)
5 oz canned black beans (rinsed and drained)
1 cup thawed frozen corn
1 cup cherry tomatoes (halved)
1 cup cucumber (diced)
1/2 cup red onion (finely chopped)
6 tbsp Greek yogurt
3 tbsp pork-free BBQ sauce
1 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp honey
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp garlic powder
2 green onions (sliced, for garnish)
Instructions
Cook pasta/prepare zucchini noodles according to package instructions and let cool
Marinate chicken in paprika, black pepper, and garlic powder for 15 minutes then grill or bake until fully cooked
Whisk together Greek yogurt, BBQ sauce, apple cider vinegar, olive oil, and honey in a bowl
In a large mixing bowl, combine cooled pasta, grilled chicken, black beans, corn, cherry tomatoes, cucumber, and red onion
Pour dressing over salad and toss to combine
Garnish with sliced green onions and chill in refrigerator for at least 30 minutes before serving
Notes
Use low-sodium BBQ sauce for lighter flavor
Add avocado slices or roasted bell peppers for extra creaminess
Store leftovers in an airtight container for up to 3 days
Substitute BBQ sauce with balsamic glaze for a different twist
Add 1 cup of shredded lettuce or spinach for a greener version
Nutrition
- Serving Size: 1 bowl (150g)
- Calories: 420
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg