Zesty Chicken Enchilada Pasta Salad
Zesty Chicken Enchilada Pasta Salad is a vibrant fusion of flavors, combining the boldness of enchiladas with hearty pasta. This colorful salad features tender chicken and fresh vegetables, all tossed in a zesty dressing that leaves a lasting impression. Perfect for barbecues, potlucks, or quick weeknight dinners, each bite offers an explosion of taste that will have your guests coming back for more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Salad
- Method: Grilling/Baking
- Cuisine: Mexican-Italian Fusion
Ingredients
Scale
- 3 cups cooked rotini pasta
- 2 cups shredded boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (mixed colors), diced
- ½ cup red onion, diced
- ½ cup fresh cilantro, chopped
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lime juice
- ½ cup enchilada sauce
Instructions
- Cook the chicken: Preheat grill or oven to medium heat. Season chicken with salt, pepper, and cumin. Grill for 6-7 minutes per side or bake at 375°F until cooked through.
- Boil the pasta: Cook rotini in salted water until al dente according to package directions. Drain and let cool.
- Chop veggies: Dice cherry tomatoes, bell peppers, and red onion into small pieces.
- Whisk dressing: Combine olive oil, lime juice, and enchilada sauce in a bowl; whisk until smooth.
- Mix it all: In a large bowl, combine cooled pasta, veggies, shredded chicken, and cilantro. Drizzle with dressing and toss gently.
- Serve: Transfer to plates or bowls; garnish with extra cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: - For a vegetarian option, substitute chicken with black beans or grilled corn. - Add diced jalapeños for extra heat or top with cheese for creaminess.