This Easy Zesty Chicken Enchilada Pasta Salad combines tender chicken, pasta, and fresh veggies in a tasty, spicy dressing. It’s like a fiesta in a bowl!
Perfect for warm days or whenever you need a quick meal, this salad is fun to make. I love adding extra toppings like avocado or cheese. Yum! 🌶️
Key Ingredients & Substitutions
Rotini Pasta: This spiral pasta holds onto the dressing well. You can substitute it with any pasta shape you like, such as penne or fusilli. Whole wheat pasta works too for a healthier option!
Chicken: Boneless, skinless chicken breasts are great here. If you’re short on time, use pre-cooked rotisserie chicken or even canned chicken for convenience.
Spices: Chili powder, cumin, and paprika bring heat and flavor. Feel free to adjust these based on your taste. If you’re not a fan of spicy food, try using a mild taco seasoning instead.
Black Beans and Corn: These add texture and flavor. You can swap black beans for kidney beans or pinto beans. Fresh corn off the cob is also delicious if you have it!
Jalapeños: For a milder salad, remove the seeds before adding them. If you’re not a fan of spicy food, consider using diced bell peppers instead for crunch without the heat.
How Do I Make Sure the Chicken is Cooked Perfectly?
Cooking chicken can be tricky, but it’s easy if you follow a few simple steps. The goal is to have juicy bites that are fully cooked but not dried out.
- Cube the chicken to ensure it cooks evenly. Small pieces cook quicker!
- Heat your skillet to medium and add olive oil. This helps to brown the chicken nicely.
- Cook until the chicken is no longer pink inside, about 6-8 minutes. Stir occasionally for even cooking.
- Check that the internal temperature reaches 165°F (75°C) for safety. A meat thermometer is handy for this!
- Let the chicken cool slightly before adding it to the salad. This keeps the flavors fresh!
Easy Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
- 8 oz rotini pasta (about 2 cups dry)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained
- 1/4 cup red onion, finely chopped
- 1-2 jalapeños, sliced (remove seeds for less heat)
- 1/4 cup fresh cilantro, chopped
- 2-3 tablespoons lime juice (about 1 lime)
- 1/3 cup zesty enchilada or BBQ sauce (choose a sauce with a spicy, smoky flavor)
- Optional garnishes: lime wedges, extra cilantro
How Much Time Will You Need?
This delicious salad takes about 20 minutes to prepare and will need at least 30 minutes to chill in the refrigerator before serving. In total, you’re looking at about 50 minutes before you can enjoy all the zesty flavors!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente—usually around 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool.
2. Season the Chicken:
In a bowl, toss the bite-sized chicken pieces with chili powder, cumin, paprika, and salt. Make sure each piece is evenly coated in the spices for the best flavor.
3. Cook the Chicken:
Heat the olive oil in a skillet over medium heat. Add the seasoned chicken to the pan and cook for about 6-8 minutes, stirring occasionally, until the chicken is browned and no longer pink inside. Once done, remove it from the heat and let it cool slightly.
4. Mix It All Together:
In a large mixing bowl, combine the cooked pasta, the cooked chicken, black beans, corn, chopped red onion, sliced jalapeño, and cilantro. Give it a good toss to mix everything together.
5. Prepare the Dressing:
In a small bowl, whisk together the lime juice and enchilada sauce until smooth. Pour this sauce over the pasta mixture and gently toss again until everything is well coated.
6. Taste and Adjust:
Give your salad a taste and adjust the seasoning if needed. You can add more lime juice for extra zest or a touch more salt if you like.
7. Chill Before Serving:
Cover the mixing bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld together beautifully.
8. Serve and Enjoy:
Once chilled, it’s time to serve your zesty chicken enchilada pasta salad! Garnish with extra cilantro and lime wedges for that beautiful, fresh finish. Enjoy every bite!
Can I Use Different Types of Pasta?
Absolutely! While rotini is ideal for this salad, you can use any pasta shape you like, such as penne, fusilli, or even whole wheat pasta for a healthier alternative. Just adjust the cooking time according to the package instructions for your chosen pasta.
Can I Make This Salad Spicier?
Yes! If you like more heat, consider adding more jalapeños or including diced serrano peppers. You could also add a dash of hot sauce or cayenne pepper to the dressing for an extra kick.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad actually tastes even better the next day as the flavors meld, so it makes for a great next-day lunch!
Can I Add Other Vegetables to the Salad?
Definitely! Feel free to customize this salad with any of your favorite veggies. Chopped bell peppers, diced tomatoes, or avocado can add wonderful flavors and textures. Just remember to keep the quantities balanced for the best results!
