Ingredients
Salad Ingredients
- 8 ounces gluten-free rotini or fusilli pasta (e.g., Jovial)
- 2 cups shredded BBQ grilled chicken (see below)
- 1 cup grilled or roasted corn (fresh off the cob or frozen, charred in skillet)
- 1 can black beans, drained and rinsed
- 1/3 cup diced red onion
- 1 avocado, diced
- 2 tablespoons chopped cilantro
- Sea salt, to taste
BBQ Cream Dressing
- 1/3 cup sour cream or plain Greek yogurt
- 2 tablespoons BBQ sauce (no added sugar; brands like SideDish & Primal Gourmet Uncle Ronny’s)
- 3 tablespoons extra virgin olive oil
- Juice of 1 lime
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
BBQ Grilled Chicken
- 1 pound boneless skinless chicken breasts
- 1 tablespoon avocado oil
- 1-2 teaspoons BBQ seasoning blend (e.g., Primal Palate Barbecue Rub)
- Sea salt, to taste
Instructions
- Cook Pasta: Bring a pot of salted water to a boil and cook the gluten-free pasta according to package directions. Once cooked, rinse under cold water and drain well to stop cooking and cool.
- Prepare Chicken: Slice chicken breasts horizontally into thin cutlets. Rub each cutlet with avocado oil, then season both sides with BBQ seasoning blend and sea salt.
- Grill Chicken: Preheat your grill to medium-high heat. Grill the chicken cutlets for 3–4 minutes per side until cooked through and the internal temperature reaches 165°F (74°C).
- Rest and Shred Chicken: Remove the chicken from the grill and let it rest for 5 to 10 minutes to retain juices. Then shred it using two forks.
- Prepare Corn: If using fresh corn, grill whole ears directly on the grill grates until lightly charred, then slice kernels from the cob. For frozen corn, char it in a hot skillet with a splash of oil until golden and slightly crispy.
- Combine Salad Ingredients: In a large bowl, mix the cooked pasta, shredded BBQ chicken, grilled corn, rinsed black beans, diced red onion, avocado, and chopped cilantro. Season with sea salt to taste.
- Make Dressing: In a small bowl, whisk together sour cream (or Greek yogurt), BBQ sauce, extra virgin olive oil, lime juice, smoked paprika, salt, and pepper until smooth and creamy.
- Dress the Salad: Pour the BBQ cream dressing over the pasta salad and toss well to evenly coat all ingredients. Adjust seasoning with additional salt or lime juice if needed.
- Serve or Chill: The salad can be served immediately or chilled in the refrigerator for 1 to 2 hours to meld the flavors better. It tastes great chilled or at room temperature.
- Store: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For best freshness, keep the dressing separate and toss just before serving.
Notes
- Use gluten-free pasta to keep the salad gluten-free.
- The BBQ seasoning can be adjusted based on taste preferences.
- For a lighter dressing, substitute sour cream with plain Greek yogurt.
- Charring the corn adds smoky depth, but you can also roast or boil it if preferred.
- Keeping dressing separate during storage extends the salad’s freshness.
- Avocado adds creaminess and should be added just before serving to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
