Description
A vibrant, zesty pasta salad with tender chicken, colorful veggies, and a smoky chipotle dressing. Perfect for family meals or potlucks, this hearty dish balances creamy and spicy flavors with a southwestern twist.
Ingredients
1 lb cooked chicken breast (grilled or baked)
12 oz whole wheat pasta (any shape)
1 red bell pepper, diced
1 cup sweet corn kernels
1/2 cup black beans, rinsed and drained
1 small red onion, finely chopped
1/4 cup cilantro, chopped
1/4 cup mayonnaise
2 tbsp Greek yogurt (for creaminess)
1 tbsp lime juice
1 tsp honey
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp chipotle powder (adjust to taste)
Salt and pepper to taste
1/4 cup corn chips (optional for crunch)
Instructions
Cook pasta according to package instructions; drain and let cool.
Lettuce cool chicken breast or shred it for extra flakiness.
In a large bowl, toss pasta with cooled chicken, bell pepper, corn, black beans, red onion, and cilantro.
In a separate jar, whisk mayonnaise, Greek yogurt, lime juice, honey, chili powder, cumin, chipotle, salt, and pepper until smooth.
Pour dressing over pasta mixture and toss thorough.
Chill for 20-30 minutes before serving.
Optional: Top with crushed corn chips for added texture.
Notes
Use rotisserie chicken as a shortcut
Substitute Greek yogurt with more mayonnaise if preferred
Adjust spice level by adding extra chipotle
For a vegetarian version, omit chicken and add shredded lettuce
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg