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High Protein BBQ Chicken Pasta Salad

High protein BBQ chicken pasta salad with protein pasta, shredded BBQ chicken, black beans, and corn in a ranch-BBQ dressing. Chilled for 1 hour so the pasta stays tender and the flavors meld for meal prep.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Protein pasta (chickpea or lentil)
  • 1 lb protein pasta (chickpea or lentil) Use chickpea or lentil pasta for extra protein.
Shredded BBQ chicken
  • 3 cup cooked chicken breast, shredded Shred cooked chicken breast (rotisserie works).
BBQ sauce
  • 0.5 cup BBQ sauce Toss with chicken and also flavor the dressing.
  • 2 tbsp BBQ sauce (for dressing) Stir into the ranch to make the ranch-BBQ dressing.
Black beans
  • 1 can (15 oz) black beans, drained and rinsed Rinse to reduce sodium and prevent bland flavor.
Corn
  • 1 cup corn kernels Fresh, frozen (thawed), or canned all work.
Vegetables
  • 1 red bell pepper, diced
  • 0.5 cup red onion, diced
Ranch-BBQ dressing
  • 0.5 cup ranch dressing Mix with BBQ sauce for the dressing.
Cheese and herbs
  • 1 cup cheddar cheese, shredded Use sharp or mild cheddar.
  • 0.25 cup cilantro, chopped Add right before serving.
Salt and pepper
  • salt and pepper to taste Season to preference.

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Cook protein pasta according to package directions, drain, and rinse with cold water to stop the cooking and cool it down.
Season chicken and make dressing
  1. Toss shredded chicken with 1/2 cup BBQ sauce until evenly coated and glossy.
  2. Mix ranch dressing with 2 tablespoons BBQ sauce until smooth and streak-free.
Assemble salad
  1. Combine pasta, BBQ chicken, black beans, corn, bell pepper, red onion, and cheese in a large bowl so the mix is evenly distributed.
  2. Pour ranch-BBQ dressing over salad and toss to coat thoroughly for consistent flavor in every bite.
Chill and finish
  1. Refrigerate for at least 1 hour so the pasta absorbs the dressing and the salad firms up slightly.
  2. Top with cilantro before serving for fresh color and aroma.

Notes

For best meal-prep texture, rinse the pasta well with cold water and keep it chilled until serving; it will hold in the refrigerator for 3–4 days. Freezing is not recommended because ranch dressing can break after thawing. For a gluten-free option, choose chickpea/lentil pasta that’s certified gluten-free.