Tangy BBQ Chicken Pasta Salad

I’ve been making this BBQ chicken pasta salad for years, and it’s always the first dish to disappear at potlucks and backyard gatherings. The secret is in the tangy BBQ mayo dressing and the perfectly seasoned smoked paprika chicken that brings everything together. Trust me, once you try this combo of smoky, creamy, and fresh flavors, you’ll be adding it to your regular rotation!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 120-140 g
• Fat: 65-80 g
• Carbohydrates: 210-240 g

Ingredients

For the brine:

• 1 quart warm water
• 1/4 cup Morton Kosher salt
• 2 tbsp brown sugar

For the chicken:

• 1.5 lb chicken breasts
• 3/4 cup bbq sauce
• 1/2 tsp smoked paprika

For the dressing:

• 1/2 cup bbq sauce (such as Sweet Baby Ray's)
• 2/3 cup mayonnaise (such as Hellmann's)
• 1.5 tbsp apple cider vinegar

For the salad:

• 1/2 lb elbow macaroni
• 1/2 medium red onion, finely diced
• 1 large red bell pepper, diced
• 4 stalks celery, diced
• 1/4 cup fresh cilantro, chopped
• salt to taste
• freshly ground black pepper to taste

Step 1: Brine the Chicken for Juiciness and Flavor

• 1 quart warm water
• 1/4 cup Morton Kosher salt
• 2 tbsp brown sugar
• 1.5 lb chicken breasts

Combine the warm water, Morton Kosher salt, and brown sugar in a large bowl or container, stirring until the salt and sugar dissolve completely.

Submerge the chicken breasts fully in this brine and let them sit for at least 30 minutes, up to 2 hours at room temperature.

This brining step keeps the chicken incredibly moist during broiling and seasons it from the inside out—I've found it makes a noticeable difference in the final texture of the salad.

Step 2: Prepare Mise en Place and Start Broiler

• 1/2 medium red onion, finely diced
• 1 large red bell pepper, diced
• 4 stalks celery, diced
• 1/4 cup fresh cilantro, chopped

While the chicken brines, set your oven broiler to high and position the rack 4-5 inches from the heat source.

Dice the red onion finely and soak it in a bowl of cold water for 10 minutes—this mellows its sharp bite.

Dice the red bell pepper and celery into bite-sized pieces, and chop the fresh cilantro.

Having everything prepped before the chicken is done cooking keeps the workflow smooth and prevents the salad from sitting too long once assembled.

Step 3: Cook and Glaze the Chicken

• 3/4 cup bbq sauce
• 1/2 tsp smoked paprika

Remove the chicken from the brine and pat it completely dry with paper towels—this is crucial for proper browning.

In a small bowl, combine the 3/4 cup BBQ sauce with the smoked paprika.

Brush both sides of the chicken generously with this seasoned sauce.

Place the chicken on a broiler pan or baking sheet and broil for 6 minutes, then flip the chicken over, brush with more sauce, and broil for another 6 minutes until the internal temperature reaches 165°F.

Let the cooked chicken cool slightly, then cut it into bite-sized pieces.

Step 4: Cook the Pasta and Build the Dressing Base

• 1/2 lb elbow macaroni
• 1/2 cup bbq sauce
• 2/3 cup mayonnaise
• 1.5 tbsp apple cider vinegar

Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente, then drain and set aside.

While the pasta cooks, whisk together the 1/2 cup BBQ sauce, mayonnaise, and apple cider vinegar in a bowl until smooth and fully combined.

This dressing has a balance of sweetness, tang, and creaminess that ties the whole salad together.

Step 5: Assemble the Salad and Season to Finish

• cooked pasta from Step 4
• cooked chicken pieces from Step 3
• drained soaked onions from Step 2
• diced bell pepper and celery from Step 2
• dressing mixture from Step 4
• 1/4 cup fresh cilantro, chopped
• salt to taste
• freshly ground black pepper to taste

In a large bowl, combine the cooked pasta from Step 4, the cooked chicken pieces from Step 3, the drained soaked onions from Step 2, and the diced bell pepper and celery from Step 2.

Pour about three-quarters of the dressing over the salad and toss gently until everything is coated.

Add the remaining dressing as needed—I prefer to add dressing gradually and taste as I go, since the pasta continues to absorb moisture.

Season with salt and freshly ground black pepper to taste, then fold in the fresh cilantro just before serving to keep it bright and fresh.

Tangy BBQ Chicken Pasta Salad

Delicious Tangy BBQ Chicken Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 7 servings

Calories: 1950

Ingredients Method

Ingredients

  

For the brine:

• 1 quart warm water
• 1/4 cup Morton Kosher salt
• 2 tbsp brown sugar

For the chicken:

• 1.5 lb chicken breasts
• 3/4 cup bbq sauce
• 1/2 tsp smoked paprika

For the dressing:

• 1/2 cup bbq sauce (such as Sweet Baby Ray's)
• 2/3 cup mayonnaise (such as Hellmann's)
• 1.5 tbsp apple cider vinegar

For the salad:

• 1/2 lb elbow macaroni
• 1/2 medium red onion, finely diced
• 1 large red bell pepper, diced
• 4 stalks celery, diced
• 1/4 cup fresh cilantro, chopped
• salt to taste
• freshly ground black pepper to taste

Method

 

1. Combine the warm water, Morton Kosher salt, and brown sugar in a large bowl or container, stirring until the salt and sugar dissolve completely. Submerge the chicken breasts fully in this brine and let them sit for at least 30 minutes, up to 2 hours at room temperature. This brining step keeps the chicken incredibly moist during broiling and seasons it from the inside out—I've found it makes a noticeable difference in the final texture of the salad.
2. While the chicken brines, set your oven broiler to high and position the rack 4-5 inches from the heat source. Dice the red onion finely and soak it in a bowl of cold water for 10 minutes—this mellows its sharp bite. Dice the red bell pepper and celery into bite-sized pieces, and chop the fresh cilantro. Having everything prepped before the chicken is done cooking keeps the workflow smooth and prevents the salad from sitting too long once assembled.
3. Remove the chicken from the brine and pat it completely dry with paper towels—this is crucial for proper browning. In a small bowl, combine the 3/4 cup BBQ sauce with the smoked paprika. Brush both sides of the chicken generously with this seasoned sauce. Place the chicken on a broiler pan or baking sheet and broil for 6 minutes, then flip the chicken over, brush with more sauce, and broil for another 6 minutes until the internal temperature reaches 165°F. Let the cooked chicken cool slightly, then cut it into bite-sized pieces.
4. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente, then drain and set aside. While the pasta cooks, whisk together the 1/2 cup BBQ sauce, mayonnaise, and apple cider vinegar in a bowl until smooth and fully combined. This dressing has a balance of sweetness, tang, and creaminess that ties the whole salad together.
5. In a large bowl, combine the cooked pasta from Step 4, the cooked chicken pieces from Step 3, the drained soaked onions from Step 2, and the diced bell pepper and celery from Step 2. Pour about three-quarters of the dressing over the salad and toss gently until everything is coated. Add the remaining dressing as needed—I prefer to add dressing gradually and taste as I go, since the pasta continues to absorb moisture. Season with salt and freshly ground black pepper to taste, then fold in the fresh cilantro just before serving to keep it bright and fresh.