Bbq chicken pasta salad
463cal, 39p, 53c, 9f (per meal)
1 cup (136g)
1 cup (16g)
1/4 small (18g)
4 slice(s) (40g)
1 1/2 cup cherry tomatoes (224g)
2/3 cup, shredded (75g)
2 lbs (896g)
1 lbs (456g)
1/2 cup (140g)
1/2 cup (140g)
1
Bring a pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
2
Meanwhile, place the chicken in a separate pot and cover with water. Bring to a boil and cook for about 15 minutes, or until the chicken is fully cooked. Transfer to a mixing bowl and shred with two forks. Set aside.
3
In a small bowl, stir together the barbecue sauce and Greek yogurt. Set aside.
4
Place the corn in a microwave-safe dish with a small splash of water. Microwave on high for 1-2 minutes, until heated through. Drain.
5
To the chicken, add the cooked pasta, corn, bacon, tomatoes, red onion, cheese, and cilantro. Add the barbecue sauce mixture and toss until evenly coated. Season to taste with salt and pepper.
6
Dish can be served cold or warm.