BBQ chicken pasta salad

    2 hours 50 min

    This is a fantastic chicken pasta salad, which is great for making use of that leftover chicken from the weekend's barbecue. Perfect picnic fare. Other creamy salad dressings could also work well here.

    165 people made this

    Serves: 8 

    • 2 boneless, skinless chicken breast fillets
    • 180ml steak sauce
    • 380g fusilli pasta
    • 2 chicken stock cubes
    • 1 onion, diced
    • 2 avocados - peeled, stones removed and diced
    • 150g halved cherry tomatoes
    • 250ml ranch salad dressing

    Prep:15min  ›  Cook:35min  ›  Extra time:2hr chilling  ›  Ready in:2hr50min 

    1. Preheat an outdoor barbecue for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
    2. Barbecue chicken until no longer pink and the juices run clear. Remove from barbecue, and chop into bite-size pieces.
    3. To a large pot of boiling water, add stock cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.
    4. In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover and refrigerate until chilled.

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    Reviews in English (120)


    This salad was a surprise hit with my guys, I used grape tomatoes instead of cherry and only 1/4 of a Vidalia onion since a whole one seemed way too much, my husband recommended I also add in a chopped cucumber in addition to the avacado since it is so mild in flavor. I am not a fan of ranch anything, but this was really good, I would recommend it to anyone looking for something different from the usual mayo covered salads you find at cookouts.  -  20 May 2003  (Review from Allrecipes US | Canada)


    To call this salad "the best" is a little ambitious, but it is good, and definitely worth making. I substituted only one of the avocados for a can of artichoke hearts to be a little more health conscious, and used Kraft's Light Done Right Ranch. hint: almost any light dressing loses a lot of its inherent ickiness if tossed in salad and not plopped on top.  -  24 Jun 2002  (Review from Allrecipes US | Canada)


    Boy was this good. I regret not having an avocado. But even without it the pasta salad was fantastic. I added some parmesan cheese and that gave it a nice flavor as well. I highly recommend this recipe.  -  28 Jun 2003  (Review from Allrecipes US | Canada)