Barbecued Chicken Pasta Salad

    1 hour 50 minutes

    This is a very filling and satisfying pasta salad. The addition of barbecued chicken makes it a meal in itself. Serve warm or chilled.

    164 people made this

    Serves: 8 

    • 2 boneless, skinless chicken breast fillets
    • 3/4 cup steak sauce
    • 375g fusilli pasta
    • 2 chicken stock cubes
    • 1 sweet onion, diced
    • 2 avocados - peeled, pitted and diced
    • 1 cup halved cherry tomatoes
    • 1 cup Ranch-style salad dressing

    Preparation:15min  ›  Cook:35min  ›  Extra time:1hour marinating  ›  Ready in:1hour50min 

    1. Preheat the barbecue for high heat. Marinate chicken breasts 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 USA and 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 USA and 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 USA and Canada)