This Zesty Chicken Enchilada Pasta Salad is a fun twist on classic flavors! It’s packed with tasty chicken, colorful veggies, and a spicy dressing that brings everything together.
Honestly, who knew pasta could get so sassy? I love serving this on warm days because it’s light but still satisfying. Plus, leftovers make for an easy lunch! Yum!
Key Ingredients & Substitutions
Rotini Pasta: I recommend rotini for its fun shape and ability to hold onto the sauce. You can also use penne, fusilli, or any pasta you have on hand.
Chicken Breast: Boneless, skinless chicken breast is great for this dish, but you can substitute cooked shredded chicken, rotisserie chicken, or even tofu for a vegetarian version.
Black Beans: These are a must for protein and fiber! If you’re not a fan, you can swap them with chickpeas or kidney beans, or leave them out entirely.
Jalapeños: They add a nice kick, but if you prefer it milder, use bell peppers instead. You can also adjust the amount based on your spice preference!
Lime Juice: Fresh lime juice brightens the flavor. If limes aren’t available, lemon juice works as a good substitute.
Ranch Dressing: I like using ranch for creaminess, but you can replace it with Greek yogurt for a healthier option or leave it out for a lighter salad.
What’s the Best Way to Cook Chicken for This Salad?
Cooking chicken perfectly is essential for flavor and texture. Here’s how I do it:
- Start with bite-sized pieces to ensure even cooking.
- Season well with spices; this adds great flavor!
- Heat your skillet on medium-high and make sure the oil is hot before adding chicken.
- Cook for about 5-7 minutes, stirring frequently until the chicken is golden and no longer pink inside.
Let the chicken rest a couple of minutes before adding it to your salad—it helps retain moisture!
Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
Pasta and Chicken:
- 12 ounces rotini pasta (or your favorite pasta shape)
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
Seasonings:
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Vegetables and Add-ins:
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup red onion, finely chopped
- 1-2 jalapeño peppers, sliced (optional, for heat)
- 1/4 cup fresh cilantro, chopped
Dressing:
- Juice of 2 limes
- 1/2 cup salsa (choose a zesty or enchilada-style salsa)
- 1/3 cup ranch dressing or Mexican crema (to taste)
How Much Time Will You Need?
This salad takes about 20 minutes to prepare, plus 30 minutes to chill in the refrigerator before serving. Perfect for meal prep or a quick family dinner!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by cooking the rotini pasta according to the package instructions until it’s al dente. Once cooked, drain it and rinse it under cold water to cool it down. Set the pasta aside while you prepare the other ingredients.
2. Preparing the Chicken:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. In a separate bowl, toss the bite-sized chicken pieces with chili powder, cumin, garlic powder, salt, and pepper until they’re evenly coated. Once your skillet is hot, add the seasoned chicken and cook for 5-7 minutes, stirring occasionally until the chicken is cooked through and has a nice golden color.
3. Combining the Salad:
In a large mixing bowl, combine the cooled pasta, cooked chicken, black beans, corn, red onion, sliced jalapeños (if you’re using them), and chopped cilantro. Toss everything together gently to mix.
4. Making the Dressing:
In a small bowl, whisk together the lime juice, salsa, remaining 1 tablespoon of olive oil, and ranch dressing (or Mexican crema) until everything is well combined.
5. Bringing It All Together:
Pour the dressing over the pasta mixture and toss everything together until all ingredients are evenly coated. Taste and adjust the seasoning with more salt, pepper, or lime juice if desired.
6. Chill and Serve:
Cover the salad and refrigerate it for at least 30 minutes before serving. This helps all the flavors meld beautifully. When ready to enjoy, give it a good stir and garnish with extra cilantro and lime wedges. Serve chilled or at room temperature!
Enjoy this flavorful, zesty chicken enchilada pasta salad as a refreshing lunch or side dish!
FAQ for Zesty Chicken Enchilada Pasta Salad
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover grilled or rotisserie chicken works perfectly in this salad. Just shred or chop it into bite-sized pieces, and you can skip the cooking step to save time!
Is This Salad Gluten-Free?
If you want a gluten-free option, simply substitute the regular pasta with a gluten-free pasta variety. There are many great options available that will work just as well!
How Long Can I Store Leftover Salad?
Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually get better as it sits, but it’s best enjoyed fresh within the first couple of days!
Can I Make This Salad Vegan?
Yes! To make it vegan, simply omit the chicken and ranch dressing. You can replace the ranch with a dairy-free dressing or use avocado to add creaminess. Chickpeas can also be a great protein substitute!
