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1
Marinate the chicken breasts in the 1 cup BBQ sauce (or more) for up to 1 hour.
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2
Meanwhile, combine all dressing ingredients except for the BBQ sauce.
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3
Refrigerate until ready to dress the salad.
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4
This is an excellent all-purpose dressing that can be used for any potato or pasta salad.
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5
It will keep in the refrigerator for several weeks.
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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.
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7
You can also use leftover cut up chicken or bake it in the oven.
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8
Set chicken aside to cool.
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9
Cook pasta in rapidly boiling salted water for 10 minutes or according to package directions.
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10
Drain and rinse with cold water.
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11
While the pasta cooks, cut up the vegetables for the salad and place in a large bowl.
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12
When the chicken is cool enough to handle, cut it into strips or cubes and place in the large bowl with the veggies.
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13
Add the cooked pasta to the bowl and mix well.
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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.
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15
Cover and chill for several hours or overnight.
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16
When time to serve, add more dressing or BBQ sauce as needed if the salad has dried out a little.
