This Zesty Chicken Enchilada Pasta Salad is a fun twist on traditional flavors! It combines tender chicken, tasty pasta, and zesty spices that make your taste buds dance.
Honestly, who can resist a salad that tastes like enchiladas? I love serving it cold on warm days—it’s like a fiesta in a bowl! 🎉 Plus, it’s super easy to throw together.
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini for its ability to hold onto the dressing and other ingredients. If you don’t have rotini, you can use penne, fusilli, or even whole wheat pasta for a healthier option!
Chicken: Cooked chicken breast is perfect here. For convenience, use rotisserie chicken or any leftover chicken you have. If you’re vegetarian, you can replace it with chickpeas or grilled vegetables.
Black Beans: They add great texture and protein. If you’re not a fan, try kidney beans, pinto beans, or even lentils for a different taste and texture.
Corn: Fresh corn is fantastic in summer, but canned or frozen corn works just as well. For a twist, try using roasted corn for a smoky flavor.
Cilantro: This brings a fresh taste! If you’re not a cilantro fan, try using fresh parsley or omit it altogether.
How Do You Make the Dressing Creamy and Zesty?
The dressing is key to bringing everything together. Start by mixing sour cream and mayonnaise for a rich base. You can use Greek yogurt instead for a tangy twist and healthier spin!
- Whisk together sour cream (or yogurt), mayonnaise, and enchilada sauce in a bowl until smooth.
- Add chili powder, cumin, smoked paprika, garlic powder, lime juice, salt, and pepper. These spices provide the zesty kick!
- Taste as you go—add more lime juice for extra tartness or more chili powder for heat.
This combination will elevate your salad and highlight those lovely chicken and pasta flavors!
Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
Main Ingredients:
- 12 oz rotini pasta (about 3 cups dry)
- 2 cups cooked chicken breast, cubed or shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen and thawed, or canned)
- 1/2 cup red onion, finely chopped
- 1-2 jalapeños, thinly sliced (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- 1-2 tablespoons olive oil (for cooking chicken)
- Juice of 1 lime (plus extra lime wedges for garnish)
For the Zesty Enchilada Dressing:
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 2-3 tablespoons enchilada sauce or taco sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation time and an additional 30 minutes to chill in the refrigerator. Overall, expect around 50 minutes from start to finish. Perfect for meal prep or a refreshing side dish at your next gathering!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rotini pasta according to the package instructions until it’s al dente (firm but cooked). Drain the pasta and rinse it under cold water to stop the cooking. This will help cool it down so it’s lovely to mix later! Set it aside.
2. Prepare the Chicken:
While the pasta is cooking, heat a tablespoon or two of olive oil in a skillet over medium heat. Season the cubed chicken breast with salt, pepper, and a pinch of chili powder for added flavor. Sauté the chicken pieces until they are nicely browned and cooked through, which should take about 5 to 7 minutes. Once done, remove the chicken from the heat and set aside.
3. Make the Enchilada Dressing:
In a large mixing bowl, combine the sour cream (or Greek yogurt), mayonnaise, enchilada sauce, chili powder, ground cumin, smoked paprika, garlic powder, lime juice, salt, and pepper. Whisk everything together until it’s smooth and creamy. This dressing is going to bring all those yummy flavors together!
4. Combine the Ingredients:
Now, it’s time to mix! Add the cooked rotini pasta, sautéed chicken, black beans, corn, chopped red onion, sliced jalapeños (if using), and cilantro into the bowl with the dressing. Gently toss everything together until all the ingredients are well-coated with the dressing. The colors should look vibrant and appetizing!
5. Taste and Adjust:
Take a little taste of your salad. If you feel it needs some more zing, feel free to add extra lime juice or salt according to your preference. It’s all about making it just right for you!
6. Chill:
Cover the bowl and place it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully, making your salad taste even better.
7. Serve and Enjoy:
Before serving, give the salad a gentle toss again. Garnish with extra chopped cilantro and lime wedges for an appealing touch. You can enjoy this salad cold or at room temperature, making it a versatile dish for any occasion!
This Zesty Chicken Enchilada Pasta Salad is a delightful mix of flavors and textures. Packed with protein and fresh ingredients, it’s perfect as a side or a complete meal for any gathering!
FAQ for Zesty Chicken Enchilada Pasta Salad
Can I Use Different Types of Pasta?
Absolutely! While rotini is great for holding the dressing, you can substitute it with penne, fusilli, or even whole wheat pasta for a healthier option. Just make sure to cook it al dente!
What Can I Substitute for the Chicken?
If you prefer a vegetarian option, you can swap out the chicken for chickpeas, grilled vegetables, or even tofu. Just make sure to season them well for flavor!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good mix before serving as the dressing may settle.
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad a day in advance. Just keep it covered in the fridge, and it will ready to serve the next day, with flavors even more melded together. Just add lime wedges for freshness when serving!
