This Zesty Chicken Enchilada Pasta Salad is a fun twist on traditional enchiladas. It combines tender chicken, pasta, and colorful veggies, all tossed in a zesty dressing that packs a punch!
I love serving this salad at parties because it’s a hit every time. Plus, it’s so easy to make—you can whip it up in no time and impress your friends with your cooking skills!
Key Ingredients & Substitutions
Rotini Pasta: Rotini is great because it holds onto the dressing and ingredients well. You can swap it for penne or fusilli if you prefer, or even use whole wheat or gluten-free pasta for a healthier take!
Chicken: I recommend using boneless, skinless chicken breasts. You can also use rotisserie chicken for convenience. Just shred it instead of dicing! For a vegetarian option, try using chickpeas or grilled veggies.
Black Beans: Canned black beans are super easy. If you don’t have them, white beans or kidney beans can work too. Make sure to rinse them to remove extra salt and additives!
Corn: Fresh corn is sweet and juicy, but canned or frozen works well too. If corn is out of season, you can substitute with diced bell peppers for crunch.
Jalapeño: For a spice kick, jalapeño is perfect. If you want it milder, remove the seeds and ribs or swap it for a milder pepper like bell pepper or sweet pepper.
How Do I Cook Chicken Perfectly for This Salad?
Cooking chicken well is key to keeping it juicy and flavorful. Here’s how to get it right:
- Cut the chicken into even bite-sized pieces for uniform cooking.
- Season well with spices to add flavor. Don’t skip this step!
- Heat your pan to medium heat—not too hot! This prevents burning and lets the chicken cook nicely.
- Cook until the chicken is golden and fully cooked, about 6-8 minutes. It’s important not to crowd the pan; cook in batches if needed.
- Let the chicken rest after cooking. This will keep it juicy when you mix it into your salad.
By following these simple tips, you’ll have perfectly cooked chicken that enhances your pasta salad! Enjoy your cooking adventure!
How to Make Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 8 oz rotini pasta (about 2 cups)
- 2 chicken breasts, diced into bite-sized pieces
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup red onion, finely diced
- 1 jalapeño, thinly sliced (remove seeds for less heat)
- 1/4 cup fresh cilantro, chopped
For the Seasoning:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Dressing:
- 1 lime, juiced (plus lime wedges for garnish)
- 1/4 cup olive oil
- 2 tablespoons enchilada sauce or salsa roja (optional for extra zest)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep work, plus an additional 30 minutes for chilling in the refrigerator. In total, you’ll need about 45 minutes before you can dig into this vibrant salad. Perfect for meal prep or a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rotini pasta according to the package instructions until it is al dente. Once done, drain the pasta and rinse it under cold water to cool it off quickly. Set it aside while you prepare the other ingredients.
2. Season the Chicken:
Next, take the diced chicken and place it in a bowl. Sprinkle the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper over the chicken. Toss well to ensure every piece is coated with the seasoning.
3. Cook the Chicken:
Heat a skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, add the seasoned chicken. Cook for about 6-8 minutes, stirring occasionally until the chicken is browned and fully cooked. Remove it from the heat and let it cool slightly.
4. Mix the Salad Ingredients:
In a large mixing bowl, combine the cooked pasta, black beans, corn, finely diced red onion, sliced jalapeño, and chopped cilantro. Give everything a gentle stir to mix well.
5. Add the Chicken:
Bring in the cooked chicken and add it to the pasta mixture, combining thoroughly to incorporate all the ingredients.
6. Prepare the Dressing:
In a small bowl, whisk together the olive oil, lime juice, and enchilada sauce or salsa roja if you’re adding extra zest. This dressing will add that zesty kick to your salad!
7. Combine and Chill:
Pour the dressing over the pasta salad and toss everything together gently until well coated. Taste the salad and adjust seasoning with more salt, pepper, or lime juice if you’d like. Cover the bowl and chill in the refrigerator for at least 30 minutes to let the flavors meld together.
8. Serve and Enjoy:
Once chilled, serve your pasta salad cold or at room temperature. Don’t forget to garnish with lime wedges for an extra burst of freshness. Enjoy your colorful and flavorful Zesty Chicken Enchilada Pasta Salad!
FAQ for Zesty Chicken Enchilada Pasta Salad
Can I Use Leftover or Rotisserie Chicken?
Absolutely! Using leftover chicken or rotisserie chicken can save you time. Simply shred or dice the chicken and mix it into the salad without the need for cooking. Just be sure to adjust the seasoning to your taste!
How Long Will This Salad Last in the Fridge?
This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld over time, but it’s best enjoyed within the first couple of days for optimal freshness.
Can I Make This Salad Vegetarian?
Yes! For a vegetarian version, you can replace the chicken with either grilled vegetables or chickpeas for added protein. You can also add other colorful veggies, such as bell peppers or avocado, to enhance the flavor and texture!
What Should I Serve with This Pasta Salad?
This Zesty Chicken Enchilada Pasta Salad is filling on its own, but you can pair it with a side of tortilla chips, guacamole, or a simple green salad for a complete meal. It’s also great as a side dish at gatherings!
