Grilled Bbq Chicken Pasta Salad For A Crowd

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 pint miracle whip (not mayo)
• 1/4 cup sugar
• 1/4 cup pickle juice or 1/4 cup vinegar
• 1/4 cup milk
• 2 tablespoons mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup barbecue sauce, of your choice
• 3 lbs boneless skinless chicken breasts
• 1 cup barbecue sauce
• 1 lb campanelle pasta (or other shape of your choice)
• 1/2 yellow bell pepper, cut into 1 strips 1/2 orange bell peppers, cut into 1 strips
• 1/2 red bell pepper, cut into 1 strips 1 green bell pepper, diced 2 small tomatoes, seeded, cut into 1 strips
• 1/2 large red onion, diced

Recipe

• 1 marinate the chicken breasts in the 1 cup bbq sauce (or more) for up to 1 hour.
• 2 meanwhile, combine all dressing ingredients except for the bbq sauce.
• 3 refrigerate until ready to dress the salad.
• 4 this is an excellent all-purpose dressing that can be used for any potato or pasta salad.
• 5 it will keep in the refrigerator for several weeks.
• 6 grill chicken on a gas grill set to med-high for about 8 minutes a side until juices run clear, basting with more bbq sauce as they cook.
• 7 you can also use leftover cut up chicken or bake it in the oven.
• 8 set chicken aside to cool.
• 9 cook pasta in rapidly boiling salted water for 10 minutes or according to package directions.
• 10 drain and rinse with cold water.
• 11 while the pasta cooks, cut up the vegetables for the salad and place in a large bowl.
• 12 when the chicken is cool enough to handle, cut it into strips or cubes and place in the large bowl with the veggies.
• 13 add the cooked pasta to the bowl and mix well.
• 14 add enough dressing and additional bbq sauce (around 1/2 cup or more to your liking) until the salad is dressed to your preferred consistency.
• 15 cover and chill for several hours or overnight.
• 16 when time to serve, add more dressing or bbq sauce as needed if the salad has dried out a little.