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1
For the BBQ sauce, combine all the ingredients in a small skillet.
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2
Bring the pan to medium heat until the sauce bubbles; stir to combine everything.
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3
Let the sauce bubble gently for 4 minutes, then turn off the heat.
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4
Taste, and adjust the seasonings to your preference.
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5
Let it cool while you prepare the rest of the salad.
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6
Cook the pasta to al dente per the package directions.
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7
Then drain it and let it cool while you cook the chicken and prep the veggies.
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8
For the chicken, preheat a large skillet to medium-high heat with 1 tablespoon of the olive oil.
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9
Cook the chicken for about 4 minutes on each side until browned and cooked through, then drizzle 2 tablespoons of the sauce into the skillet.
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10
Toss the chicken in the sauce for 1 minute, then remove the chicken from the skillet to a plate.
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11
Add the corn kernels to the same skillet and toss it in the chicken drippings for 3 minutes until slightly charred, then turn off the heat and let the corn cool.
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12
To assemble the salads: Cube the chicken.
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13
Put the pasta in a large bowl.
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14
Drizzle the remaining olive oil and the lemon juice over the pasta, then toss it with the veggies and herbs.
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15
Serve the pasta veggie mixture topped with a heap of chicken and extra sauce.
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16
Enjoy!
