Southwest Chicken Pasta Salad

NOTE :I've never made the white sauce recipe. I just mix KC Master piece with mayo.



Grilled Chicken Pasta Salad
Serves 6 to 8

If you know that you’re going to make this chicken salad with leftover Alabama BBQ Chicken (see related recipe), prepare a double batch of the White BBQ Sauce before grilling the chicken and save half for this dish. You’ll also need 2 cups of leftover shredded chicken. To make the dish spicier, leave the seeds in the jalapeño.

Table salt
1 pound corkscrew pasta
1 cup frozen corn
2 cups shredded grilled chicken
1/2 cup canned black beans , drained and rinsed
1 red bell pepper , chopped
1 yellow bell pepper , chopped
1 onion, red (small) , minced
1 jalapeno chile , seeded and minced
1/2 cup chopped fresh cilantro leaves
3 tablespoons lime juice
3/4 cup recipe White BBQ Sauce (see related recipe)
Ground black pepper

1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until nearly tender, about 8 minutes. Add corn and cook 1 minute more. Reserve 1/4 cup cooking water, then drain pasta and corn. Transfer pasta and corn to large bowl and refrigerate until completely cooled, at least 30 minutes.

2. Stir in chicken, beans, bell peppers, red onion, jalapeño, cilantro, lime juice, and sauce. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is loose. Season with salt and pepper to taste. Serve. (Salad can be refrigerated in airtight container for up to 2 days. Check consistency and seasonings before serving.)

White BBQ Sauce

3/4 cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon prepared horseradish
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper