Vegan BBQ Chicken Pasta Salad
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This Vegan BBQ Chicken Pasta Salad is a summer must make! Crisp veggies, charred vegan chicken and the best dairy-free creamy dressing!
Pasta salad is kinda my thing – I think I have 20+ pasta salad recipes on my site (not to mention a whole ebook dedicated to salads). And this Vegan BBQ Chicken Pasta Salad is my new favorite! The vegan chicken is pan-fried until charred and then tossed in BBQ sauce until crispy. It is then tossed with pasta, veggies and the BEST vegan ranch. This is a must make for your next party!
Here’s what you need
Ingredients
- avocado oil
- vegan chicken
- salt & pepper
- BBQ sauce
- short pasta – I used fusilli
- jalapeño
- romaine
- red onion
- corn
- cherry tomatoes
- fresh basil
- avocados
- vegan mayo
- garlic powder
- onion powder
- dried parsley
- dried chives
- dried dill
- apple cider vinegar
Equipment
- skillet
- mixing bowl
Steps
Step 1: Make the “Chicken”
The first thing we want to prep is the vegan chicken. I used un-breaded, un-seasoned vegan chicken. It is great because it takes on whatever flavors you season it with and gets super crispy!
Heat the oil in a skillet over medium heat. Add the vegan chicken to the skillet and sprinkle with salt & pepper. Spread in an even layer and allow to cook, undisturbed, until browned (approx. 2-3 minutes). Flip and brown the other side.
Pour in the BBQ sauce and cook until the sauce has caramelized – be sure to keep an eye on it so it doesn’t burn. Transfer to a cutting board and chop into strips. Allow to cool while you prep the rest of the salad.
Step 2: Make the Vegan Ranch
My love for vegan ranch is no secret. And when it gets added to a pasta salad…I’m a happy girl. It is so easy to make a vegan ranch, and it honestly tastes so much better than the store-bought stuff.
Just add the vegan mayo, dry seasonings and apple cider vinegar to a bowl and mix to combine.
Taste it and adjust the seasonings as needed. I like to pop it in the fridge until I am ready to assemble.
Step 3: Assemble & Serve
To assemble, add the pasta, jalapeño, romaine, red onion, corn, cherry tomatoes and basil to a large bowl. Pour over the dressing and toss until everything is coated.
Top with the BBQ chicken and slices of avocado and serve it up!
You get a little bit of everything in each bite – crunchy veggies, crispy vegan chicken, creamy ranch. It is seriously a party in a bowl!
Tips & Tricks
This can be served at room temperature or chilled. If chilling, wait to add the avocado until right before serving.
You can toss the vegan chicken in with the pasta – it just looks nice on top for presentation.
I used frozen vegan chicken from Daring. If you use a different brand you may want to adjust how you cook it – just check the package instructions.
Need more recipe inspo? Check these out:
Vegan BBQ Chicken Pasta Salad
Ingredients
FOR THE SALAD
- 2 tablespoons avocado oil
- 8 ounces vegan chicken I used Daring
- salt & pepper to taste
- 1/2 cup BBQ sauce
- 1 pound short pasta I used fusilli
- 1 jalapeño diced
- 1 head romaine chopped
- 1/2 red onion thinly sliced
- 1 cup corn
- 10 ounces cherry tomatoes halved
- 2 tablespoons fresh basil chopped
- 2 small avocados cubed, or 1 large
FOR THE DRESSING
- 1 cup vegan mayo
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/2 teaspoon pepper
- 1/4 teaspoon dried dill
- 1-2 tablespoons apple cider vinegar to taste
Equipment
- mixing bowl
Instructions
- Heat the oil in a skillet over medium heat. Add the vegan chicken to the skillet and sprinkle with salt & pepper. Spread in an even layer and allow to cook, undisturbed, until browned (approx. 2-3 minutes). Flip and brown the other side. Pour in the BBQ sauce and cook until the sauce has caramelized – be sure to keep an eye on it so it doesn't burn. Transfer to a cutting board and chop into strips. Allow to cool while you prep the rest of the salad.
- Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain and rinse with cold water.
- While the pasta is cooking, combine all of the dressing ingredients in a bowl. Taste and adjust the seasonings as needed. Set aside.
- Add the pasta, jalapeño, romaine, red onion, corn, cherry tomatoes and basil to a large bowl. Pour over the dressing and toss until everything is coated. Top with the vegan chicken & avocado and serve.
Video
Notes
- This can be served at room temperature or chilled. If chilling, wait to add the avocado until right before serving.
- You can toss the vegan chicken in with the pasta – it just looks nice on top for presentation.
- I used frozen vegan chicken from Daring. If you use a different brand you may want to adjust how you cook it – just check the package instructions.
This is one of my favorite salads. I make it regularly, exactly as the recipe reads. I use the Daring shredded chicken. It is DELICIOUS!!! Thank you, Rene!
This was pretty dang tasty! Family loved it, especially the bbq chicken part.
Thank you,
Trina
Thanks so much Trina!