Spicy BBQ Chicken Pasta Salad
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Prep time 180hrs
Cook time 30hrs
Serves or Makes: 8-10

Recipe Card


  • 2 boneless, skinless chicken breasts, (about 1 ½ pounds)
  • 1/2 cup TABASCO Jalapeño Mesquite BBQ Sauce
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pound pasta, of choice
  • Olive oil, as needed
  • 1 pound thick-cut bacon, cut into lardons
  • 3 cups corn kernels, fresh of frozen
  • 2 cups cherry tomatoes, halved
  • 1 jalapeño, thinly sliced
  • 4 scallions, green parts only, thinly sliced
  • 1 avocado, peeled, pitted and cubed
  • 1 cup fresh basil, chopped

For the Lime Chipotle Vinaigrette:



  • Step 1

    Season chicken all over with salt and pepper. Add chicken and ½ cup TABASCO Jalapeño Mesquite BBQ Sauce to a medium bowl. Cover and refrigerate for at least 1 hour, or up to overnight.

  • Step 2

    Once chicken has marinated, preheat a gas grill to medium-high heat. When the grill is hot, remove chicken from the marinade and grill for 10-12 minutes, flipping halfway through cooking time, or until chicken is cooked through and registers 165˚F on an instant read thermometer. Remove chicken from grill, tent with foil and let rest. After a 5 minute rest, dice chicken and set aside.

  • Step 3

    Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook to al dente according to the package instructions. Drain pasta and place in a large serving bowl. Toss lightly with olive oil and set aside.

  • Step 4

    Add bacon to a large skillet and place over medium heat and cook until crisp, about 10 minutes. Remove bacon with a slotted spoon and place on a paper towel lined plate to drain.

  • Step 5

    Let bacon fat cool slightly, then carefully remove and discard all but 1 tablespoon of fat. In the same skillet, heat residual bacon fat over medium-high heat and add corn, cooking for 4-5 minutes, or until caramelized.

  • Step 6

    Add chicken, bacon, corn, cherry tomatoes and avocado to the bowl with the pasta and toss to combine.

  • Step 7

    To make the dressing, add lime juice and shallots to a small bowl and let sit for 5 minutes. Add ¼ cup TABASCO Jalapeño Mesquite BBQ Sauce, TABASCO Chipotle Pepper Sauce, salt and pepper and whisk to combine. Slowly drizzle in olive oil, whisking constantly until emulsified.

  • Step 8

    Add dressing to the pasta salad and toss to combine. Mix in sliced jalapeños, scallions and fresh basil. Chill for one hour before serving to allow flavors to marry.