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High Protein BBQ Chicken Pasta Salad

High protein BBQ chicken salad made with protein pasta, shredded BBQ chicken, and ranch-BBQ dressing for a satisfying meal-prep bowl. Each bite has tender pasta plus crunchy corn, peppers, and melty cheddar.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Protein pasta and chicken
  • 1 lb protein pasta (chickpea or lentil)
  • 3 cooked chicken breast, shredded
BBQ chicken and bean-corn mix
  • 0.5 cup BBQ sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 red bell pepper, diced
  • 0.5 cup red onion, diced
Ranch-BBQ dressing and toppings
  • 0.5 cup ranch dressing
  • 2 tbsp BBQ sauce (for dressing)
  • 1 cup cheddar cheese, shredded
  • 0.25 cup cilantro, chopped
  • 0.25 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and prep
  1. Cook the protein pasta according to package directions, then drain it and rinse with cold water to stop cooking and cool it quickly.
  2. Toss the shredded chicken with 1/2 cup BBQ sauce until evenly coated.
  3. Mix the ranch dressing with 2 tablespoons BBQ sauce until the dressing looks uniform and lightly streaked.
Assemble
  1. Combine the pasta, BBQ chicken, black beans, corn, bell pepper, red onion, and cheese in a large bowl.
  2. Pour the ranch-BBQ dressing over the salad and toss until everything is coated, especially the pasta and chicken.
Chill and finish
  1. Refrigerate the salad for at least 1 hour so the flavors meld and the dressing thickens slightly against the pasta.
  2. Top with cilantro before serving for a fresh finish and bright green color.

Notes

For the cleanest texture in meal prep, rinse pasta thoroughly with cold water and fully drain so the salad doesn’t get watery. Store covered in the refrigerator up to 4 days; freezing is not recommended because the pasta and dressing texture can break down. For a lower-sodium option, use no-sugar-added BBQ sauce and reduced-fat ranch or a Greek-yogurt ranch-style dressing.