BBQ Chicken Pasta Salad
This easy BBQ Chicken Pasta Salad made with feta, vegetables, butter lettuce and a simple lemon garlic shallot vinaigrette is the perfect way to use up leftover chicken for a quick and healthy 20 minute lunch recipe.
Servings: 4 servings
Calories: 382kcal
Ingredients
Baked BBQ Chicken
- 1 pound chicken breast boneless, skinless
- ½ cup bbq sauce
- ¼ teaspoon cayenne pepper
Pasta Salad
- 1/2 box 8 oz penne pasta
- 8 oz. block feta cheese cubed
- 2 cups lettuce of your choice
- 1 cup cherry tomato
Lemon Shallot Vinaigrette
- 1 large shallot diced
- 1 teaspoon parsley
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 garlic cloves minced
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Baked BBQ Chicken
- Preheat the oven to 400F.
- Grease a 9x13 inch baking dish. Cut the chicken into 1/2 inch chunks. Combine the chicken with BBQ sauce and cayenne pepper in the baking dish.
- Bake at 400F for 12-15 minutes until the chicken reaches an internal temperature of 165F.
- Pasta Salad
- Cook the pasta to package directions in salted water. Drain and toss with a drizzle of olive oil.
- In a large bowl mix the oil, lemon juice, garlic, salt and pepper. Add the pasta, feta, lettuce and tomatoes and toss until well combined.
- Top the salad with the baked BBQ chicken and gently fold in. Top with parsley and serve immediately.
Nutrition
Serving: 1g | Calories: 382kcal | Carbohydrates: 24g | Protein: 37g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 96mg | Sodium: 717mg | Fiber: 2g | Sugar: 14g