# What You'll Need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup honey BBQ sauce
03 - 1 tablespoon olive oil
04 - 1/4 teaspoon smoked paprika
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper
→ For the Salad
07 - 12 ounces rotini or fusilli pasta
08 - 1 cup cherry tomatoes, halved
09 - 1 cup corn kernels, fresh, frozen, or canned and drained
10 - 1/2 cup red bell pepper, diced
11 - 1/2 cup celery, diced
12 - 1/3 cup red onion, finely chopped
13 - 1/4 cup fresh parsley, chopped
→ For the Dressing
14 - 1/2 cup mayonnaise
15 - 1/4 cup sour cream
16 - 2 tablespoons honey BBQ sauce
17 - 1 tablespoon apple cider vinegar
18 - 1 teaspoon Dijon mustard
19 - 1/2 teaspoon smoked paprika
20 - 1/4 teaspoon garlic powder
21 - 1/4 teaspoon salt
22 - 1/4 teaspoon black pepper
# Directions:
01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool completely. Set aside.
02 - While pasta cooks, heat olive oil in a skillet over medium heat. Season chicken breasts with smoked paprika, salt, and pepper. Add chicken to skillet and cook 5-6 minutes per side until cooked through.
03 - Remove chicken from heat and let rest for 5 minutes. Cut into bite-sized cubes.
04 - In a medium bowl, toss warm chicken cubes with 1/2 cup honey BBQ sauce until evenly coated. Let cool slightly.
05 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, corn, bell pepper, celery, red onion, and parsley.
06 - In a small bowl, whisk together mayonnaise, sour cream, 2 tablespoons honey BBQ sauce, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper until smooth.
07 - Add BBQ chicken chunks and dressing to pasta mixture. Gently fold together until well combined and evenly coated.
08 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
09 - Serve chilled, garnished with extra parsley if desired.
