This creamy and zesty chicken enchilada pasta salad is a fun twist on traditional flavors! With tender pasta, delicious chicken, and a tangy dressing, it’s a dish everyone will love.
I enjoy making this salad for potlucks—it’s super easy to whip up and always gets devoured quickly! The best part? You can customize it with your favorite toppings for extra crunch!
Key Ingredients & Substitutions
Rotini Pasta: This pasta shape really holds the dressing well, but you can swap it out for any pasta you like – penne, fusilli, or even whole wheat pasta for a healthier option work great too!
Cooked Chicken: I love using rotisserie chicken for this recipe as it’s quick and tasty. If you’re vegetarian, feel free to omit the chicken and add more beans or grilled vegetables!
Black Beans: They add protein and texture. If you don’t have black beans, you can use kidney beans or chickpeas instead, which work just as well.
Jalapeños: For a bit of heat, these are perfect! You can adjust the amount or leave them out altogether if you prefer a milder dish. Diced bell peppers can also be added for good flavor without the spice.
Enchilada Sauce: This is what gives the salad its zesty flavor! If you want a milder sauce, try a green enchilada sauce or even salsa. Homemade versions are also delicious!
How Do I Ensure My Chicken is Perfectly Cooked?
Getting the chicken just right makes all the difference. Use boneless, skinless chicken breasts for ease and even cooking. Here’s how to prepare it:
- Season well with olive oil, and spices like chili powder and cumin before cooking.
- Heat a skillet on medium heat to avoid burning.
- Cook until golden brown, about 5-7 minutes, ensuring it’s cooked through—no pink inside!
Let it cool before adding it to your salad. This keeps the pasta from heating up too much, and it all mixes better!
Easy Zesty Chicken Enchilada Pasta Salad
Ingredients:
- 8 ounces rotini pasta
- 2 cups cooked chicken breast, diced or cubed
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn kernels, drained
- 1/2 small red onion, finely chopped
- 1-2 jalapeño peppers, sliced (seeds removed for less heat if desired)
- 1/4 cup chopped fresh cilantro
- 1/2 cup enchilada sauce
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons lime juice (about 1 lime)
- Lime wedges, for garnish
Time Estimate:
This delicious pasta salad takes about 25 minutes of prep time and about 30 minutes to chill in the fridge. Perfect for an easy summer side or a main dish!
Instructions:
1. Cook the Pasta:
Start by boiling water in a large pot. Once it’s bubbling, add the rotini pasta and cook according to the package instructions until it’s al dente. Drain the pasta and rinse it under cold water to stop the cooking process, then set it aside.
2. Season the Chicken:
In a medium bowl, combine your diced cooked chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss everything together so the chicken is evenly coated with the seasonings.
3. Cook the Chicken:
Heat a skillet over medium heat and add the seasoned chicken. Sauté it for about 5-7 minutes, stirring occasionally until it’s cooked through and nicely golden on all sides. Once done, remove it from the heat and let it cool slightly.
4. Make the Dressing:
In a large mixing bowl, whisk together the enchilada sauce, sour cream (or Greek yogurt), and lime juice until smooth and creamy. Adjust the seasoning to your taste if needed.
5. Combine the Ingredients:
Add the cooled pasta, sautéed chicken, black beans, corn, red onion, jalapeño slices, and cilantro into the bowl with the dressing. Gently toss everything together until it’s well mixed and all components are coated in the dressing.
6. Chill:
Taste the salad and adjust the seasoning with more salt, pepper, or lime juice as you prefer. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to let the flavors meld together nicely.
7. Serve:
When ready to serve, give the salad a quick stir and garnish with fresh cilantro and lime wedges on the side. Enjoy it chilled or at room temperature!
This zesty chicken enchilada pasta salad is a fantastic dish for summer gatherings, combining delightful flavors that everyone will love!
Can I Use Whole Wheat or Gluten-Free Pasta Instead?
Absolutely! Whole wheat rotini adds a nutty flavor and extra fiber to the salad. If you need a gluten-free option, look for gluten-free pasta shapes that are similar to rotini. Just be sure to follow the cooking instructions for the specific pasta you choose!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just give it a gentle stir before serving again, and you may want to add a splash of lime juice or a dollop of sour cream to refresh the flavors.
Can I Make This Salad Vegetarian?
Yes! To make this salad vegetarian, simply omit the chicken and add more beans or roasted vegetables like bell peppers and zucchini for added flavor and nutrition. You can also include some avocado slices for creaminess!
How Can I Adjust the Heat Level?
If you prefer a milder salad, remove the seeds from the jalapeños or use less of them. For heat lovers, feel free to add extra jalapeños or even chopped serrano peppers. You could also drizzle some hot sauce on top before serving for an extra kick!
