Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • ½ cup (120ml) BBQ sauce
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) smoked paprika
  • ½ teaspoon (2.5ml) garlic powder
  • Salt and pepper to taste
  • 1 cup (240ml) mayonnaise
  • ¼ cup (60ml) BBQ sauce
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) honey
  • 1 teaspoon (5ml) smoked paprika
  • ½ teaspoon (2.5ml) garlic powder
  • ¼ teaspoon (1.25ml) cayenne pepper (optional)
  • 1 lb (450g) pasta (rotini, penne)
  • 8 slices bacon
  • 1 cup (150g) frozen corn, thawed
  • 1 cup (170g) canned black beans, rinsed and drained
  • ½ cup (50g) red onion, finely diced
  • ½ cup (50g) chopped fresh cilantro or parsley

Instructions:

  1. In a bowl, combine chicken breasts with BBQ sauce, olive oil, smoked paprika, garlic powder, salt, and pepper. Let marinate for at least 25 minutes.
  2. Cook bacon until crispy. Drain on paper towels and crumble.
  3. In a bowl, whisk together mayonnaise, BBQ sauce, apple cider vinegar, honey, smoked paprika, garlic powder, and cayenne pepper (if using). Cover and refrigerate for at least 30 minutes.
  4. Cook pasta according to package directions until al dente. Drain and rinse with cold water.
  5. Preheat grill to medium-high heat. Grill chicken for 6-8 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Let cool slightly, then dice or shred.
  6. In a large bowl, combine cooked pasta, BBQ chicken, crumbled bacon, corn, black beans, and red onion.
  7. Pour BBQ mayo dressing over the salad and toss gently to coat. Garnish with chopped cilantro or parsley. Serve chilled or at room temperature.