BBQ Chicken Chopped Pasta Salad

For the BBQ sauce, combine all the ingredients in a small skillet. Bring the pan to medium heat until the sauce bubbles; stir to combine everything. Let the sauce bubble gently for 4 minutes, then turn off the heat. Taste, and adjust the seasonings to your preference. Let it cool while you prepare the rest of the salad.

Cook the pasta to al dente per the package directions. Then drain it and let it cool while you cook the chicken and prep the veggies.

For the chicken, preheat a large skillet to medium-high heat with 1 tablespoon of the olive oil. Cook the chicken for about 4 minutes on each side until browned and cooked through, then drizzle 2 tablespoons of the sauce into the skillet. Toss the chicken in the sauce for 1 minute, then remove the chicken from the skillet to a plate. Add the corn kernels to the same skillet and toss it in the chicken drippings for 3 minutes until slightly charred, then turn off the heat and let the corn cool.

To assemble the salads: Cube the chicken. Put the pasta in a large bowl. Drizzle the remaining olive oil and the lemon juice over the pasta, then toss it with the veggies and herbs. Serve the pasta veggie mixture topped with a heap of chicken and extra sauce. Enjoy!