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5.0 from 12 votes

Grilled Chicken Pasta Salad

A BBQ chicken pasta salad with fresh flavors and a lightened-up creamy dressing. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 2-3 boneless/skinless chicken breasts
  • 4 cups uncooked pasta
  • handful cilantro chopped
  • 1/4 medium red onion chopped (or to taste)
  • 1 cup smoked cheddar grated
  • 1 avocado chopped
  • BBQ sauce for brushing on the chicken (start with 1/3 cup)
Marinade:
  • 1/4 cup olive oil
  • Juice from 1/2 lemon
  • 2 dashes Italian seasoning
  • 2 cloves garlic minced
  • salt & pepper to taste
Dressing:
  • 1/3 cup plain Greek yogurt (I used 2%)
  • 1 tablespoon BBQ sauce
  • 1/2 tablespoon vinegar
  • 1/2 tablespoon brown sugar
  • Pinch of garlic powder
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. Butterfly the chicken then cut it in half lengthwise to make thinner cutlets. Add the chicken and the marinade ingredients to a large Ziploc bag and place in the fridge for 30 minutes. 
  2. Meanwhile, make the dressing and set it aside until needed. Prep your cilantro, onion, cheddar, and avocado.
  3. Start boiling a large salted pot of water. Cook pasta according to package directions. 
  4. Preheat your BBQ/grill to high heat. Reduce heat to medium-high and cook the chicken for about 4 minutes/side or until it's cooked through but not overdone. Brush both sides of each piece of chicken with the BBQ sauce as needed. 
  5. When the pasta is cooked, drain it and rinse it with cool water. Make sure it's drained thoroughly. Add it to a large bowl. 
  6. Add the cilantro, onion, cheddar, avocado, and dressing to the pasta. Toss. Slice the chicken and top the pasta salad with it after it cools for a few minutes. Gently mix the chicken in if desired. Season the salad with extra salt & pepper if needed. 

Notes

  • I used my gas BBQ to grill the chicken. Please note that every BBQ/grill/grill pan is different, and my cooking instructions should be used as a general guideline only. 
  • If you're going to make this ahead of time, I suggest not adding in the avocado until just before you serve it. 
  • Serves 4-6.