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Healthy Vegan Salad Recipes for Backyard BBQs

Healthy Vegan Salad Recipes for Backyard BBQs

A backyard BBQ needs at least one dish that does double duty substantial enough to count as an actual meal, fresh enough to balance everything coming off the grill. This BBQ Vegan Chicken Pasta Salad is exactly that dish. Seared vegan chicken glazed in BBQ sauce, fusilli pasta, crisp romaine, sweet corn, juicy cherry tomatoes, creamy avocado, and a herby ranch-style dressing, all in one bowl that serves eight people generously.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Cookout Side Dishes, Dessert, Gluten-free, Salad, Side Dish
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • Two components the salad itself and the herby dressing. Both fully plant-based:
  • For the Salad:
  • 2 tablespoons avocado oil for searing the vegan chicken. Avocado oil has a high smoke point, which means it handles the medium-high heat of browning without burning.
  • 8 oz vegan chicken Daring brand is a great pick here for its texture and how well it browns and shreds in a skillet, though any plant-based chicken strips or pieces work. Look for something with a meaty texture that can handle a sear.
  • Salt and pepper to taste
  • ½ cup BBQ sauce use whatever BBQ sauce you genuinely love. Most bottled BBQ sauces are vegan by default since they're tomato and vinegar-based, but it's always worth a quick label check for honey (a common non-vegan sweetener in BBQ sauce).
  • 1 lb short pasta fusilli works particularly well here because its tight spirals hold onto the dressing in every groove. Rotini or farfalle are good substitutes if fusilli isn't available.
  • 1 jalapeño diced -adds a gentle, building heat. Remove the seeds for milder spice or keep them in for more kick.
  • 1 head romaine chopped - the crunchy, fresh base that keeps this from feeling like straight pasta salad.
  • ½ red onion thinly sliced - sharp and savory, balancing the richness of the dressing and avocado.
  • 1 cup corn fresh, frozen and thawed, or canned and drained all work. Fresh or grilled corn adds the best flavor if you have the time.
  • 10 oz cherry tomatoes halved - sweet and juicy, adding brightness throughout.
  • 2 tablespoons fresh basil chopped - an unexpected but excellent herb choice that adds a fresh, slightly peppery note against the BBQ flavors.
  • 2 small avocados or 1 large, cubed - the creamy finishing element. Add it last to keep it from browning before serving.
  • For the Dressing:
  • 1 cup vegan mayo Hellmann's Vegan or Vegenaise both work beautifully here, giving the dressing a rich, creamy base.
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried parsley
  • ½ teaspoon dried chives
  • ½ teaspoon black pepper
  • ¼ teaspoon dried dill
  • 1 –2 tablespoons apple cider vinegar to taste adds the acidity that keeps this dressing from tasting flat or overly rich.

Equipment

  • A focused, practical list:
  • Skillet - for searing the vegan chicken and caramelizing the BBQ sauce onto it. A wide skillet gives the chicken room to brown properly without crowding.
  • Large pot - for boiling the fusilli pasta.
  • Colander - for draining and rinsing the pasta with cold water.
  • Large mixing bowl -wide enough to hold the pasta, romaine, corn, tomatoes, and all the other salad components with room to toss thoroughly.
  • Medium bowl - for combining the dressing ingredients.
  • Sharp knife and cutting board - for chopping the romaine, slicing the red onion, halving the cherry tomatoes, dicing the jalapeño, cubing the avocado, and chopping the cooked vegan chicken into strips.
  • Tongs or spatula - for flipping the vegan chicken in the skillet without tearing it.
  • Whisk or fork - for combining the dressing ingredients smoothly.
  • That's the complete list. A skillet, a pot, and a couple of bowls handle the entire recipe.

Method
 

  1. Stage 1 - Sear the Vegan Chicken
  2. Heat the avocado oil in your skillet over medium heat. Add the vegan chicken and sprinkle with salt and pepper. Spread it in an even layer and let it cook undisturbed for 2–3 minutes until browned on the first side resist the urge to move it around constantly, since undisturbed contact with the hot pan is what produces real browning. Flip and brown the other side.
  3. Pour in the BBQ sauce and cook, stirring occasionally, until the sauce caramelizes onto the chicken watch it closely here since BBQ sauce has sugar in it and can burn quickly if left unattended. Transfer to a cutting board, chop into strips, and set aside to cool while you prep everything else.
  4. Stage 2 - Cook the Pasta
  5. Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente according to package instructions. Drain and rinse with cold water to stop the cooking and cool the pasta down before it goes into the salad.
  6. Stage 3 - Make the Dressing
  7. While the pasta cooks, combine all the dressing ingredients vegan mayo, garlic powder, onion powder, dried parsley, dried chives, pepper, dried dill, and apple cider vinegar in your medium bowl. Whisk until smooth. Taste and adjust more vinegar for brightness, more pepper for bite, more salt if it needs depth. Set aside.
  8. Stage 4 - Assemble and Serve
  9. Add the pasta, jalapeño, romaine, red onion, corn, cherry tomatoes, and basil to your large mixing bowl. Pour the dressing over everything and toss until thoroughly coated. Top with the chopped BBQ vegan chicken and cubed avocado right before serving.

Notes

Full Nutrition Breakdown (Per Serving)

Nutrient
 Amount
Calories
 570 kcal
Carbohydrates
 65g
Protein
 15g
Total Fat
 27g