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BBQ Chicken Macaroni Salad Bowls - A Bright, Satisfying Make-Ahead Meal

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 large boneless, skinless chicken breasts (or thighs)
  • BBQ sauce: Your favorite brand, about 1/2 cup for cooking + extra for drizzling
  • Macaroni: 12 ounces elbow macaroni (or small shells)
  • Veggies: 1 red bell pepper, 1 cup corn (fresh, canned, or frozen), 2 celery stalks, 1/2 small red onion
  • Pickles: 1/3 cup dill pickles or relish (optional but great)
  • Fresh herbs: 1/4 cup chopped parsley or cilantro
  • Cheese (optional): 1/2 cup shredded sharp cheddar or pepper jack
  • Dressing: 1/2 cup mayonnaise, 1/2 cup plain Greek yogurt (or all mayo), 2 tablespoons apple cider vinegar, 2 teaspoons Dijon mustard, 1 teaspoon honey, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, salt and black pepper
  • Oil and seasonings for chicken: Olive oil, salt, pepper, smoked paprika, onion powder
  • Optional toppings: Green onions, crushed BBQ chips, jalapeños, hot sauce, lime wedges

Method
 

  1. Cook the pasta: Boil macaroni in well-salted water until just al dente. Drain and rinse briefly under cool water to stop cooking. Toss with a splash of olive oil so it doesn’t clump.
  2. Season the chicken: Pat chicken dry. Rub with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and a few grinds of pepper.
  3. Cook the chicken: Grill, pan-sear, or roast at 400°F until the internal temp hits 165°F, about 6–7 minutes per side on medium heat for breasts. Brush with BBQ sauce during the last few minutes to glaze. Rest 5 minutes, then chop or shred.
  4. Prep the veggies: Dice bell pepper and celery. Finely chop red onion. If using canned corn, drain; if frozen, thaw; if fresh, slice kernels off the cob and quickly sauté for extra sweetness.
  5. Make the dressing: Whisk mayo, Greek yogurt, apple cider vinegar, Dijon, honey, garlic powder, smoked paprika, 1/2 teaspoon salt, and pepper to taste. It should be creamy, tangy, and lightly sweet. Adjust vinegar or honey as needed.
  6. Assemble the base: In a large bowl, combine macaroni, veggies, pickles, and herbs. Fold in half the dressing to coat evenly.
  7. Add chicken and cheese: Stir in the chopped BBQ chicken and cheese (if using). Add more dressing until it’s creamy but not soupy. You may not need it all.
  8. Finish and taste: Add a squeeze of lime or a splash of vinegar for brightness. Adjust salt, pepper, and smoked paprika. If you like it sweeter, drizzle a little more BBQ sauce.
  9. Build the bowls: Spoon salad into bowls. Top with an extra drizzle of BBQ sauce, green onions, and any crunchy toppings. Serve warm, room temp, or chilled.