Description
This flavorful Buffalo Chicken Pasta Salad combines tender shredded chicken, spicy buffalo sauce, fresh corn, and creamy avocado tossed with pasta and blue cheese for a zesty and satisfying dish perfect for gatherings or a hearty lunch.
Ingredients
Scale
Vegetables and Protein
- 2 ears corn on the cob - husked and cleaned
- 2 cups chicken - cooked and shredded
- ½ cup diced celery
- ½ cup green onions - sliced
- 1 large avocado - cubed
Pasta
- 8 ounces pasta
Dressing and Cheese
- 1 cup buffalo sauce
- ½ cup mayonnaise
- ½ teaspoon sugar
- ½ cup blue cheese - crumbled
Instructions
- Cook Corn: Bring a large pot of water to a boil over high heat. Add the corn and cook for 10 minutes. Remove and set aside to cool. Once cool enough to handle, slice the corn off the cob.
- Sauté Corn: Heat a large pan over medium-high heat. Add the sliced corn to the skillet and cook, stirring often until lightly charred and sizzling. Remove and set aside to cool.
- Cook Pasta: In the same pot of boiling water used for the corn, cook the pasta until al dente, approximately 1-2 minutes less than the package instructions. Drain and rinse well with cold water. Set aside.
- Mix Dressing: In a large bowl, whisk together the buffalo sauce, mayonnaise, and sugar until smooth.
- Combine Ingredients: Add the cooled pasta, sautéed corn, shredded chicken, diced celery, sliced green onions, and crumbled blue cheese to the dressing. Mix gently to combine.
- Add Avocado and Serve: Just before serving, gently toss in the cubed avocado. Optionally, garnish with minced chives, extra blue cheese crumbles, and a dash of buffalo sauce for added flavor.
Notes
- Transfer leftovers to an airtight container and refrigerate for up to three days.
- To make this recipe gluten free, use gluten free pasta.
- If you prefer less heat, reduce the amount of buffalo sauce or substitute with a milder wing sauce.
- For a complete meal, serve with a side of fresh greens or crusty bread.
- Cooked chicken can be grilled, roasted, or rotisserie for added flavor variations.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
