Grilled Bbq Chicken Pasta Salad For A Crowd - cooking recipe

Ingredients

Dressing
1 pint Miracle Whip (not mayo)
1/4 cup sugar
1/4 cup pickle juice or 1/4 cup vinegar
1/4 cup milk
2 tablespoons mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup barbecue sauce, of your choice
Salad
3 lbs boneless skinless chicken breasts
1 cup barbecue sauce
1 lb campanelle pasta (or other shape of your choice)
1/2 yellow bell pepper, cut into 1 strips 1/2 orange bell peppers, cut into 1 strips
1/2 red bell pepper, cut into 1 strips 1 green bell pepper, diced 2 small tomatoes, seeded, cut into 1 strips
1/2 large red onion, diced

Preparation

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