Description
A vibrant fusion of smoky chipotle heat, creamy pasta, and zesty lime. Tossed with tender chicken, black beans, seasonal tomatoes, and sweet corn, this salad is a protein-packed, flavor-forward dish perfect for summer meals or make-ahead gatherings.
Ingredients
12 oz rotini or penne pasta
2 cups cooked shredded chicken (rotisserie works well)
1 15-oz can black beans, rinsed
1 cup frozen corn, thawed
2 cups diced tomatoes
1 ripe avocado, diced
1 chipotle pepper in adobo sauce
1/4 cup lime juice
1 tsp ground cumin
2 tbsp olive oil
1/2 cup sour cream (or Greek yogurt for a lighter option)
1 tbsp adobo sauce
Salt to taste
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and rinse with cold water.
In a blender, puree chipotle pepper, lime juice, adobo sauce, ground cumin, and 1 tbsp olive oil into a smooth dressing.
In a large bowl, combine cooked pasta, shredded chicken, black beans, corn, tomatoes, and avocado.
Pour chipotle dressing over the salad. Toss gently to combine.
Stir in sour cream (or Greek yogurt) and additional salt as needed. Chill for 30 minutes before serving.
Notes
Use pre-cooked rotisserie chicken to save time.
Add crispy tortilla strips or jalapeño slices for extra crunch or heat.
Leftovers freeze well for up to 2 months.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Mixing
- Cuisine: Mexican/Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 65mg