Zesty Chicken Enchilada Pasta Salad Recipe

Key Ingredients & Substitutions

Rotini Pasta: I like using rotini for its twist that holds sauce and dressing well. You can switch it out for penne, fusilli, or even whole wheat pasta for a healthier option.

Cooked Chicken: Diced rotisserie chicken is my go-to for ease. If you have leftover chicken or even turkey, that works great too! For a vegetarian version, try using grilled tofu or chickpeas instead.

Black Beans: Canned beans save time! If you don’t have black beans, pinto beans or kidney beans can work just as well. Just rinse them to reduce sodium.

Jalapeño: Adjust the heat! If you’re sensitive to spice, use bell pepper or even omit it entirely. A dash of red pepper flakes can also add heat without the crunch.

Cilantro: Fresh cilantro brightens up the dish. If you’re not a fan, parsley provides freshness too!

What’s the Best Way to Cook Chicken for This Salad?

Cooking chicken perfectly is key to this dish. Here’s how to do it right:

• Use boneless, skinless chicken breasts for quick cooking.
• Season with chili powder, cumin, and a bit of salt and pepper to boost flavor.
• Cook in a hot skillet for about 5-7 minutes, turning once, until the chicken is browned and cooked through (internal temp at least 165°F).
• Let it cool slightly before adding it to the salad to maintain a nice texture.

These tips will help ensure your chicken is juicy and flavorful, making your pasta salad even more delicious!

Zesty Chicken Enchilada Pasta Salad

Ingredients You’ll Need:

Pasta & Protein:

• 12 oz rotini pasta (or your favorite short pasta)
• 2 cups cooked chicken breast, diced

Vegetables & Beans:

• 1 cup canned black beans, drained and rinsed
• 1 cup canned corn, drained
• 1/2 cup red onion, finely diced
• 1 jalapeño, thinly sliced (seeds removed if less heat desired)
• 1/4 cup fresh cilantro, chopped

Dressing:

• 1/4 cup lime juice (about 2 limes)
• 1/3 cup olive oil
• 1/2 cup enchilada sauce or salsa (choose your preferred heat level)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika (optional)
• Salt and black pepper, to taste

Garnish:

• Lime wedges, for garnish

How Much Time Will You Need?

This zesty salad will take you about 15 minutes of active prep time and then at least 30 minutes to chill in the refrigerator. Altogether, you’ll have a delicious dish ready in less than an hour!

Step-by-Step Instructions:

1. Cook the Pasta:

Start by cooking the rotini pasta according to the package directions. You want it to be al dente, which means it should be firm to the bite. After cooking, drain the pasta and rinse it under cold water to cool it down. Set it aside while you prepare the other ingredients.

2. Season the Chicken:

While your pasta is cooking, take your diced chicken and season it with chili powder, cumin, smoked paprika (if using), salt, and pepper. This will add a fantastic flavor to the chicken!

3. Cook the Chicken:

Heat a large skillet over medium heat. Add the seasoned chicken to the skillet and cook it for about 5-7 minutes, or until the chicken is fully cooked and slightly browned on the outside. Once done, remove it from the heat and let it cool for a few minutes.

4. Make the Dressing:

In a large mixing bowl, combine lime juice, olive oil, and enchilada sauce (or salsa). Whisk these together until you have a smooth dressing.

5. Combine Ingredients:

Now it’s time to bring everything together! Add the cooked pasta, diced chicken, black beans, corn, red onion, jalapeño slices, and cilantro to the bowl with the dressing. This is where the magic happens—give everything a gentle toss to combine, ensuring the pasta is nicely coated with the zesty dressing.

6. Adjust Seasoning:

Take a moment to taste your salad. Feel free to add more salt, pepper, or extra lime juice based on your preference for flavor!

7. Chill the Salad:

Cover your salad and chill it in the refrigerator for at least 30 minutes. This will help the flavors meld together beautifully and make it refreshing!

8. Serve and Enjoy!

When you’re ready to serve, give the salad another quick toss. Garnish with extra cilantro and lime wedges before digging in! You’ll love the bright, zesty flavor that brings the whole dish to life!

Enjoy this vibrant, zesty pasta salad that combines the bold flavors of enchiladas with a cool pasta salad twist!

FAQ for Zesty Chicken Enchilada Pasta Salad

Can I Use Leftover Chicken for This Recipe?

Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand will work perfectly. Just make sure to dice it into bite-sized pieces for easy mixing.

How Can I Adjust the Spice Level?

If you prefer a milder flavor, omit the jalapeño or use a sweet bell pepper instead. For extra heat, feel free to leave the seeds in the jalapeño or add a pinch of cayenne pepper or hot sauce to the dressing.

Can I Make This Salad Ahead of Time?

Yes, this salad is great for meal prep! You can make it up to a day in advance. Just stir it again before serving to ensure the dressing is evenly distributed, and add a splash of lime juice for freshness if needed.

What’s the Best Way to Store Leftovers?

Store any leftover salad in an airtight container in the fridge for up to 3 days. If it gets too dry, mix in a little extra lime juice or olive oil before serving to refresh it.