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–+ servings
This healthy grilled chicken pasta salad is full of fresh summer flavors and smoky BBQ sauce! The creamy dressing is lightened up with Greek yogurt.
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5 from 4 votes

Grilled Chicken Pasta Salad

A BBQ chicken pasta salad with fresh flavors and a lightened-up creamy dressing. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: BBQ chicken pasta salad, grilled chicken pasta salad
Servings: 4
Author: Natasha Bull

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

  • 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. 
  • Meanwhile, make the dressing and set it aside until needed. Prep your cilantro, onion, cheddar, and avocado.
  • Start boiling a large salted pot of water. Cook pasta according to package directions. 
  • 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. 
  • 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. 
  • 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.