This Easy Zesty Chicken Enchilada Pasta Salad combines delicious chicken, pasta, and zesty spices for a fun twist on a classic dish. It’s colorful and packed with flavor!
You can enjoy it cold or warm, making it great for any meal. I love tossing in extra veggies for a crunch—you know, gotta get my greens in somehow! 😄
Making this salad is super simple. Just cook the pasta, mix everything together, and it’s ready to serve. Perfect for busy days or potlucks!
Key Ingredients & Substitutions
Rotini Pasta: This twisty pasta holds onto the sauce really well. If you don’t have rotini, use penne or fusilli instead—they both work great! Just make sure to cook it al dente for the best texture.
Cooked Chicken: I usually go for rotisserie chicken to save time, but leftover grilled chicken or freshly cooked chicken breast works too. If you’re vegetarian, try substituting with chickpeas or grilled vegetables.
Black Beans: These add a hearty feel and are packed with protein. If you want a different flavor, pinto beans or kidney beans are good alternatives.
Corn: Sweet corn adds a nice crunch. You can use frozen corn too—just thaw it before adding to the salad!
Jalapeños: These bring the heat! You can adjust the amount based on your spice preference. For a milder option, try bell peppers or omit them entirely.
How Do I Make the Chicken Extra Flavorful?
A key step for flavorful chicken is seasoning it well. Start cooking your cubed chicken with olive oil in a skillet over medium heat. Mix in chili powder, cumin, garlic powder, onion powder, salt, and pepper. This combo gives the chicken a tasty kick.
- Cook the chicken for about 6-8 minutes until it’s golden and fully cooked.
- Let it cool before adding to the salad to keep the pasta from getting soggy.
Following these tips will ensure your Chicken Enchilada Pasta Salad is packed with flavor and a joy to eat!
Easy Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 3 cups rotini pasta (uncooked)
- 2 cups cooked chicken breast, cubed
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained
- 1/2 cup diced red onion
- 1-2 jalapeño peppers, sliced (adjust to taste)
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 1 lime, juiced (plus extra wedges for garnish)
- 1/2 cup enchilada sauce
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tbsp olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Chicken Enchilada Pasta Salad takes about 20 minutes of prep time and an additional 30 minutes to chill in the fridge. In total, you’re looking at about 50 minutes before you get to enjoy this zesty dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rotini pasta 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 and cool it down. Set the pasta aside when done.
2. Prepare the Chicken:
Next, heat olive oil in a large skillet over medium heat. Add the cubed chicken to the skillet. Season it with chili powder, ground cumin, garlic powder, onion powder, salt, and pepper. Cook the chicken for about 6-8 minutes or until it’s fully cooked and lightly browned. Once done, remove it from heat and let it cool slightly.
3. Mix the Salad Ingredients:
In a large mixing bowl, combine the cooked pasta, the seasoned chicken, black beans, corn, diced red onion, sliced jalapeños, and chopped cilantro. Give it a gentle mix to incorporate all the ingredients.
4. Add the Dressing:
Pour the enchilada sauce and lime juice over the mixture in the bowl. Toss everything together well until all the ingredients are evenly coated in the zesty dressing.
5. Adjust Seasoning:
Take a moment to taste your salad. If needed, adjust the seasoning with salt, pepper, and possibly a bit more lime juice for that extra tang that makes it pop!
6. Chill and Serve:
For the best flavor, cover the salad and chill it in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully. When you’re ready to serve, you can garnish your pasta salad with lime wedges and additional cilantro if desired.
Enjoy your flavorful, zesty Chicken Enchilada Pasta Salad!
FAQ for Easy Zesty Chicken Enchilada Pasta Salad
Can I Use Different Types of Pasta?
Absolutely! While rotini is great for holding onto the dressing, you can use penne, fusilli, or even gluten-free pasta if needed. Just make sure to cook it according to package instructions for the best texture!
What if I Don’t Have Cooked Chicken? Can I Use Raw Chicken?
If you don’t have cooked chicken on hand, you can easily cook raw chicken breasts in the skillet. Just cube them first and cook until they reach an internal temperature of 165°F (about 8-10 minutes). Season as described and then add them to the salad.
Can I Make This Salad Ahead of Time?
Yes! This salad is perfect for preparing ahead. Make it up to a day in advance and store it in the fridge. The flavors will deepen, making it even tastier!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the pasta from absorbing too much dressing, you might want to add a little extra enchilada sauce or lime juice when serving leftovers to freshen it up.
