Charred Corn & Cajun Chicken Fusilli Salad Recipe

BBQ Chicken Pasta Salad with lime, corn and croutons

Quick look

Prep time

15

Cook time

45

Servings

4-6

Category

Main

Origin

Modern Australian

A Summer hit! Smoke-kissed pasta salad featuring Cajun-spiced grilled chicken, blistered sweet corn, golden sourdough croutons, and a velvety barbecue-lime cream—crafted to perfection on the Big Green Egg. The Chicken Salad of your families dreams.


Egg Setup: Direct cooking

Egg Target Temperature: 180°C (350°F)


Equipment

Ingredients

For the Chicken

  • 3–4 chicken breasts, cut in halves
  • ½ Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cajun seasoning
  • 1 tsp smoked paprika
  • Salt and pepper, to season

For the Salad

  • 500g packet fusilli pasta, cooked, rinsed and cooled
  • 1 Tbsp olive oil
  • 3 slices sourdough bread, chopped into medium squares

  • 3–4 corn cobs
  • 1 red onion, finely chopped
  • ½ bunch coriander, finely chopped

For the Sauce

  • ⅓ cup sour cream
  • 2 Tbsp barbecue sauce (we used Mingle - Better for you BBQ Sauce)
  • ¼ tsp smoked paprika
  • Juice of ½ lime
  • Salt and pepper, to season

Step by step

  1. Cook the Pasta
    Cook the pasta according to packet instructions. Drain, rinse under cold water, and set aside to cool completely.
  2. Season the Chicken
    Season the chicken with olive oil, garlic powder, onion powder, Cajun seasoning, smoked paprika, salt, and pepper. Mix well, cover, and refrigerate until ready to grill.
  3. Make the Smoky BBQ Sauce
    In a small bowl, mix together:
    • Sour cream
    • Barbecue sauce
    • Smoked paprika
    • Lime juice
    • Salt and pepper
  4. Whisk until smooth and thick. Cover and chill until serving.
  5. Prepare the Big Green Egg for Direct Cooking
    Light the charcoal. When glowing, insert the stainless steel grid. Close the lid, open both vents fully, and bring the temperature to 180°C (350°F).
  6. Grill the Croutons and Corn
    Once at 180°C (350°F):
    1. Place a cast iron skillet on one side of the grill.
    2. Add cubed sourdough, drizzle with olive oil, toss to coat, and cook until golden and crisp, tossing frequently.
    3. On the other side, place corn cobs directly on the grid.
    4. Grill corn, turning regularly, until tender and lightly charred.Remove both croutons and corn. Set aside to cool slightly.
  7. Grill the Chicken
    Place the seasoned chicken on the grid. Grill for about 2 minutes per side, or until charred and cooked through (internal temp 75°C/165°F). Remove and rest for a few minutes, then slice thinly.
  8. Cut the Corn
    Stand each cob upright and slice the kernels off. Place kernels in a bowl.
  9. Assemble the Salad
    In a large serving bowl, combine:
    • Cooled pasta
    • Charred corn kernels
    • Finely diced red onion
    • Crispy croutonsToss gently.Add sliced grilled chicken and chopped coriander.
  10. Drizzle with the chilled smoky BBQ sauce and lightly toss to coat.
  11. Serve immediately while the chicken is still warm. Enjoy!


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