Grilled Chicken Pasta Salad

I found this idea over at the You Made That? blog. It's a great way to use up leftover grilled chicken.


You might want to kick this up a bit and add in some jalapeño. If the salad gets a little dry the next day (because the pasta absorbs the dressing), just add a few tablespoons more dressing and stir.

Makes: 6 servings
Prep time: 15 minutes
Cook time: 35 minutes
Printable Recipe

Ingredients:

• 1 12oz box large shell pasta
• 1 can corn, drained
• 1 can black beans, rinsed and drained
• 1/2 green bell pepper, chopped
• 1 large tomato, chopped
• 1/2 cup cheddar cheese, shredded
• green onions, red onions or jalapeños, to taste, chopped (optional)
• 8 slices bacon
• 2 chicken breasts
• 1/4 BBQ sauce
• 1/2 cup mayonnaise
• 1/4 Ranch Dressing

1. Cook bacon. Once cooled, chop into small pieces.

2. Season chicken with salt and pepper. Grill until done. Once cooled, chop into bite-sized pieces.

3. Cook pasta according to package. Drain well and let cool.

4. In a small bowl combine the mayonnaise, BBQ sauce and ranch dressing.

5. In a large bowl combine the vegetables. Add in the chicken, pasta, bacon, and sauce. Stir well.