Al Dente On The Side: BBQ Chicken Salad

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Macaroni salad is one of my favorite sides, but The Wife is not a big fan. On top of that, it is quite possibly the most boring of the summer salads. Pasta, celery, onion, mayo. Boring.

That said, I like a nice boring mac salad from time to time. But I was confronted with the challenge of how I would get The Wife to eat it. So, I took The Kitchn’s recipe out for a spin.

It was pretty good overall. I made a couple of changes along the way, as I could see myself brining chicken breasts for the purposes of a salad. In addition to making for a good side, this worked out well as lunch for a few days.

BBQ Chicken Salad
Adapted from The Kitchn

  • 2 boneless, skinless chicken breasts, basted in barbecue sauce and cooked, then diced
  • 1/2 cup barbecue sauce (Kansas City-style)
  • 1/2 cup mayonnaise
  • 1 tbsp. cider vinegar
  • 12 oz. elbow macaroni
  • 1 bell pepper, diced
  • 1/2 onion, diced

Bring a pan of water to boil over high heat. Add a liberal amount of salt then cook pasta per the directions on the package. Drain and rinse under cold water to stop cooking. Set aside.

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In the meantime, combine veggies and chicken in a large mixing bowl and give it a quick toss with a spoon to combine. Add the mayo, barbecue sauce and vinegar. Mix until everything is well combined.

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Add the pasta to the chicken and veggies. Mix well, coating the pasta in the dressing. Refrigerate at least one hour before serving.