ADD THE VEGETABLE OIL TO A LARGE SKILLET ON MEDIUM HIGH HEAT AND ADD THE CHICKEN, COOKING FOR 4-6 MINUTES ON EACH SIDE.
REMOVE THE CHICKEN, ADD IN THE ONIONS AND JALAPENOS AND COOK FOR 2-3 MINUTES, STIRRING OFTEN, UNTIL SOFTENED.
COOK THE PASTA IN A LARGE POT OF WATER ONE MINUTE SHY OF THE DIRECTIONS ON THE BOX, THEN DRAIN AND RINSE.
MIX THE BBQ SAUCE, MAYONNAISE, SALT AND PEPPER IN A LARGE BOWL.
CHOP THE CHICKEN INTO BITE SIZED PIECES THEN ADD TO THE LARGE BOWL WITH THE DRESSING ALONG WITH THE ONIONS, JALAPENOS, BELL PEPPERS, CORN, BLACK BEANS AND CILANTRO AND TOSS WELL BEFORE SERVING.
DID YOU FIND THIS POST USEFUL? WANT TO GET BACK TO THIS PAGE LATER? SAVE THIS PIN BELOW TO YOUR RECIPES BOARD ON PINTEREST!