# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, cut into bite-sized chunks
02 - 1/3 cup honey
03 - 1/3 cup smoky BBQ sauce
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Pasta
08 - 12 ounces rotini or penne pasta
→ Vegetables
09 - 1 cup cherry tomatoes, halved
10 - 1 cup corn kernels, fresh or thawed
11 - 1/2 cup red bell pepper, diced
12 - 1/2 cup celery, thinly sliced
13 - 1/4 cup red onion, finely chopped
→ Dressing
14 - 3/4 cup mayonnaise
15 - 1/4 cup sour cream
16 - 2 tablespoons BBQ sauce
17 - 2 teaspoons Dijon mustard
18 - 1 tablespoon apple cider vinegar
19 - 1/2 teaspoon smoked paprika
20 - Salt and black pepper to taste
→ Garnish
21 - 2 tablespoons fresh chives or parsley, chopped
# Directions:
01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold water until completely cooled. Set aside.
02 - While pasta cooks, combine chicken chunks with honey, BBQ sauce, olive oil, smoked paprika, salt, and black pepper in a bowl. Transfer to a skillet over medium heat and sauté for 5-7 minutes until heated through and glazed. Allow to cool completely.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, BBQ sauce, Dijon mustard, apple cider vinegar, smoked paprika, salt, and black pepper until smooth and well combined.
04 - Add cooled pasta, cooled chicken, cherry tomatoes, corn, red bell pepper, celery, and red onion to the bowl with dressing. Toss gently until all ingredients are evenly coated.
05 - Taste the mixture and adjust salt, pepper, or other seasonings as needed to achieve desired flavor balance.
06 - Transfer salad to a serving bowl or container and refrigerate for at least 30 minutes before serving to allow flavors to meld and develop.
07 - Top with chopped fresh chives or parsley if desired just before serving.
