This Easy Zesty Chicken Enchilada Pasta Salad is a lively blend of chicken, pasta, and colorful veggies with a zesty dressing. It’s like a fiesta in a bowl!
You can whip this up in no time and enjoy it cold—perfect for warm days or potlucks. I love how the flavors dance together; it’s a hit every time I make it! 🎉
Key Ingredients & Substitutions
Rotini Pasta: This pasta shape holds sauces well, making it ideal for this dish. If you don’t have rotini, you can use fusilli, penne, or even bowtie pasta instead—just ensure it’s a shape that can hold together with the other ingredients.
Chicken: I love using grilled or sautéed chicken breast for this recipe, but rotisserie chicken works great too for quicker prep. For a vegetarian option, try using chickpeas or your favorite plant-based protein instead!
Black Beans: These add fiber and texture. If you’re not a bean fan, you could substitute with kidney beans or even corn for an all-corn salad. For a lighter version, skip the beans entirely.
Jalapeños: For a spicy kick, jalapeños are perfect. If you want a milder flavor, use bell peppers or omit them altogether. If you love heat, try adding some pickled jalapeños for an extra zing!
How Do I Cook the Chicken Perfectly for My Salad?
Getting the chicken just right is key for this salad. Here’s a simple guide:
- Start by cutting your chicken breasts into even, bite-sized pieces to ensure they cook evenly.
- Season with spices like chili powder, cumin, and paprika to boost flavor.
- Heat your skillet to medium-high and add olive oil. Make sure it’s hot before adding the chicken; this helps create a nice sear.
- Cook the chicken for 5-7 minutes, stirring occasionally until golden brown and cooked through (no pink inside).
- Let it rest for a few minutes before adding to the salad to keep it juicy!
Being patient with cooking allows the flavors to develop, giving your salad a great taste.
Easy Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 3 cups rotini pasta (about 8 ounces)
- 2 medium chicken breasts, chopped into bite-sized pieces
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen thawed, or canned)
- 1/2 cup red onion, finely diced
- 1-2 jalapeño peppers, thinly sliced (optional, adjust to taste)
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil (for cooking chicken)
- Juice of 2 limes (plus extra lime wedges for garnish)
For the Dressing:
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon enchilada sauce or enchilada seasoning
- 1 teaspoon lime juice
- Salt and pepper, to taste
How Much Time Will You Need?
This delightful pasta salad comes together in about 10 minutes of prep time, with an additional chilling time of at least 30 minutes to let all the flavors meld together. Total time is about 40 minutes for a refreshing and satisfying dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling water in a large pot. Add the rotini pasta and cook according to the package instructions until it’s al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. This will help cool it down quickly. Set it aside.
2. Cook the Chicken:
In a skillet, heat the olive oil over medium-high heat. While it heats up, season the chopped chicken with chili powder, cumin, garlic powder, paprika, salt, and pepper. Once the skillet is hot, add the seasoned chicken pieces and cook for about 5-7 minutes, or until they are golden brown and cooked all the way through. Remove from heat and let it cool slightly.
3. Combine the Ingredients:
In a large mixing bowl, combine the cooled pasta, cooked chicken, black beans, corn, diced red onion, sliced jalapeños (if using), and chopped cilantro. Stir gently to mix everything together without breaking the pasta.
4. Prepare the Dressing:
In a separate small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, enchilada sauce (or seasoning), lime juice, and additional salt and pepper until smooth. This creamy dressing will add a zesty kick to your salad!
5. Mix and Chill:
Pour the dressing over the pasta mixture and toss gently until every ingredient is evenly coated. Taste and adjust the seasoning with more salt, pepper, or lime juice if desired. Then, cover and chill the pasta salad in the refrigerator for at least 30 minutes to let the flavors meld beautifully.
6. Serve and Enjoy:
After chilling, give the salad one last stir. Serve it cold, garnished with extra lime wedges and fresh cilantro for an added burst of flavor. Enjoy your vibrant and zesty chicken enchilada pasta salad!
Frequently Asked Questions
Can I Use Different Pasta Shapes?
Absolutely! While rotini is great for holding onto the dressing and other ingredients, you can easily switch to penne, fusilli, or even farfalle. Just make sure to cook it to al dente and rinse it with cold water to cool.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving to redistribute the dressing, as it may thicken during storage.
Can I Make This Salad Ahead of Time?
Yes! This salad can be made a day in advance. Just prepare everything but the dressing and combine right before serving to keep the pasta from getting too soggy. The flavors will meld beautifully overnight!
How Can I Adjust the Spice Level?
If you prefer a milder salad, omit the jalapeños altogether, or reduce the amount used. Alternatively, if you enjoy more heat, feel free to add more jalapeños or include hotter peppers, like serrano or habanero, depending on your spice tolerance!
