This Easy Zesty Chicken Enchilada Pasta Salad is a fun twist on traditional flavors! It’s packed with chicken, pasta, zesty spices, and colorful veggies to keep it exciting.
I love how simple it is to whip up this salad. Perfect for busy nights! Just mix everything together and enjoy. It’s like a fiesta in a bowl! 🎉
Key Ingredients & Substitutions
Rotini Pasta: Rotini holds onto the dressing and flavors well. If you don’t have rotini, you could use fusilli or penne as great substitutes!
Chicken: I recommend using grilled or rotisserie chicken for added flavor. If you’re looking for a vegetarian option, swap in extra beans or grilled veggies like zucchini or bell peppers.
Black Beans: These add a nice protein boost. If you’re in a pinch, kidney beans or chickpeas can be good alternatives. Just make sure to rinse them well!
Corn: Fresh corn is tasty, but frozen or canned corn works equally well—just drain the canned version. You can also use diced bell peppers for a crunch.
Jalapeño Peppers: Adjust the amount based on your spice preference. If you’re sensitive to heat, diced bell peppers or even cucumbers can add crunch without the kick.
How Do You Ensure Your Chicken is Perfectly Cooked?
Getting the chicken just right can be tricky. Here’s how to do it:
- Cook cubed chicken over medium-high heat, allowing it to brown on the outside while staying juicy inside.
- Use a meat thermometer to check for doneness; it should reach 165°F (75°C).
- Let it rest for a few minutes after cooking. This helps retain its juices and flavor.
Following these steps helps ensure your chicken is not only safe to eat but also tender and flavorful.
Easy Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
Pasta and Chicken:
- 3 cups rotini pasta
- 2 large chicken breasts, cubed
Beans and Veggies:
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup red onion, finely chopped
- 1-2 jalapeño peppers, sliced (adjust to taste)
- 1/4 cup fresh cilantro, chopped
Seasoning and Dressing:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup olive oil
Extras:
- 1 lime, cut into wedges (for garnish and juice)
- Optional: shredded cheese or avocado for serving
How Much Time Will You Need?
You’ll need about 30 minutes total. This includes roughly 15 minutes to prep and cook the ingredients, and an additional 15 minutes to chill and let the flavors meld together.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until it’s al dente (usually about 8-10 minutes). Once cooked, drain it and rinse under cold water to stop the cooking process. Set it aside to cool completely.
2. Prepare the Chicken:
While the pasta is cooking, grab a small bowl and mix together the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Then, heat a skillet over medium-high heat with a drizzle of olive oil. Add the cubed chicken to the skillet and sprinkle it with the spice mix. Cook the chicken for about 6-8 minutes, stirring occasionally, until it’s browned and cooked through. Once done, remove it from heat and let it cool slightly.
3. Combine Ingredients:
In a large mixing bowl, add the cooled rotini pasta, cooked chicken, black beans, corn, red onion, jalapeño slices, and chopped cilantro. It’s starting to look colorful and delicious!
4. Dress the Salad:
Drizzle olive oil over the mixture, then squeeze the juice of one lime over everything. Toss gently to combine all the ingredients, making sure they are well mixed and coated with the oil and lime juice.
5. Final Touches:
Give it a taste and adjust the seasoning with more salt, pepper, or lime juice if needed. Garnish with extra cilantro and lime wedges. If you like, add some shredded cheese or avocado slices on top before serving.
Enjoy this vibrant, zesty chicken enchilada pasta salad chilled or at room temperature for a fresh, flavorful meal! It’s perfect for lunch, picnics, or a light dinner! 🌮🍽️
FAQ for Easy Zesty Chicken Enchilada Pasta Salad
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken is a great option to make this salad even faster. Just make sure to shred or cube the chicken before adding it to the salad.
What Can I Substitute for the Jalapeños?
If you prefer a milder flavor, you can simply leave out the jalapeños or replace them with diced bell peppers or cucumbers for a fresh crunch without the heat.
How Long Will Leftovers Last?
This pasta salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a good toss before serving again!
Can I Make This Salad Ahead of Time?
Yes, you can prepare this salad a day in advance! Just keep it refrigerated and add the lime juice just before serving to keep everything fresh and zesty.
