This Zesty Chicken Enchilada Pasta Salad is a fun twist on traditional flavors! With tender chicken, colorful veggies, and a tangy dressing, it’s super tasty and refreshing.
You’ll love how quick it comes together, making it perfect for busy days. I often pack it for lunch, and it always brings a smile—who doesn’t love a pasta surprise? 🍝😋
Key Ingredients & Substitutions
Rotini Pasta: This curly pasta holds onto the sauce beautifully. You can swap it for other short pasta, like fusilli or penne. Gluten-free pasta works if you need to avoid gluten.
Chicken: Boneless, skinless chicken is a go-to. You can replace it with shredded rotisserie chicken for speed or even chickpeas for a vegetarian option.
Corn: Fresh corn adds a nice crunch, but canned or frozen also work well. If you’re avoiding corn, try diced bell peppers instead.
Black Beans: These are packed with protein and texture. Feel free to use kidney beans or chickpeas for variation, or leave them out for a lighter salad.
Jalapeños: Adds heat! If you prefer a milder flavor, use bell peppers or skip them altogether. You can also use pickled jalapeños for a tangy kick.
How Do I Cook Chicken to Perfection?
Cooking chicken can be tricky, but here’s a simple guide to get it juicy and flavorful without any fuss:
- Start by cutting the chicken into uniform pieces for even cooking. Toss with spices until well-coated.
- Heat olive oil in your skillet until it shimmers, and then add the chicken. Keep it at medium-high heat to get a good sear.
- Cook for 5-7 minutes until browned and no longer pink inside. Use a meat thermometer—165°F is safely cooked!
This method makes sure your chicken is tender and works well in your salad!
How to Flavor the Salad Just Right?
Combining flavors is crucial for a great pasta salad. Here’s how to get it right:
- Use lime juice and enchilada sauce generously; they bring zesty notes that tie everything together.
- Taste as you go! If it feels flat, a pinch of salt or extra lime juice can brighten it up.
- Let it chill for at least 30 minutes. This helps the flavors meld for a tastier experience.
By following these tips, your Zesty Chicken Enchilada Pasta Salad will stand out with vibrant flavors and textures!
Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 12 oz rotini pasta (about 3 cups uncooked)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup red onion, finely diced
- 1-2 jalapeño peppers, thinly sliced (adjust to heat preference)
- 1/4 cup fresh cilantro, chopped
For the Seasoning:
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
For Cooking:
- 2 tbsp olive oil (for cooking chicken)
For the Dressing:
- 1/3 cup enchilada sauce (or your favorite enchilada sauce)
- Juice of 1 lime (about 2 tbsp)
Optional Garnishes:
- Lime wedges
- Extra cilantro
How Much Time Will You Need?
This delightful salad takes about 30 minutes to prepare, plus you’ll want to refrigerate it for at least 30 minutes to let the flavors mingle. So, all in all, expect around 1 hour before serving.
Step-by-Step Instructions:
1. Cook the Pasta
Start by cooking the rotini pasta according to package instructions until it’s al dente. Once done, drain it and rinse under cold water to stop the cooking process and cool down the pasta. Set it aside in a large bowl.
2. Season the Chicken
In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Take the chicken pieces and toss them in this spice mix until they are evenly coated. This will give your chicken tons of flavor!
3. Cook the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and nicely browned. Once cooked, remove the skillet from heat.
4. Combine Ingredients
In the large bowl with the cooled pasta, add the cooked chicken, corn, black beans, diced red onion, jalapeño slices, and chopped cilantro. This colorful mix is going to be delicious!
5. Add the Dressing
Pour the enchilada sauce and lime juice over the combined mixture. Gently toss everything together until well coated, making sure all those tasty ingredients are mixed evenly.
6. Taste and Adjust
Now it’s time to taste your creation! Adjust the seasoning with more salt, pepper, or lime juice as desired. This step is key to making sure your salad is just perfect for your taste buds.
7. Chill & Serve
Cover the salad and chill it in the refrigerator for at least 30 minutes. This helps the flavors meld beautifully. When you’re ready to serve, garnish with lime wedges and additional cilantro if you like.
This Zesty Chicken Enchilada Pasta Salad is a crowd-pleaser, perfect for potlucks, lunch, or a satisfying dinner. Enjoy every bite of this flavorful dish!
FAQ About Zesty Chicken Enchilada Pasta Salad
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken works great. Just shred or chop it and mix it in with the other ingredients, which will save you time and still add great flavor.
What If I Don’t Like Spicy Food?
No problem! You can skip the jalapeños altogether or replace them with bell peppers for a sweeter, milder taste. You might also want to reduce the chili powder for less heat.
How Long Will Leftovers Last in the Fridge?
Your Zesty Chicken Enchilada Pasta Salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving to redistribute the flavors!
Can I Make This Salad Vegetarian?
Definitely! Simply omit the chicken and replace it with an extra can of black beans or add grilled vegetables such as zucchini or bell peppers. You can also add chickpeas for extra protein!
