Mexican Chipotle Chicken Pasta Salad
A vibrant, smoky-sweet pasta salad with chipotle dressing, grilled chicken, black beans, corn, and fresh veggies. Creamy, spicy, and perfect for a quick meal.
- Prep Time: 25
- Cook Time: 45
- Total Time: 70
- Yield: 6 to 8 servings
- Category: Salads
- Method: Boiling, Tossing
- Cuisine: Mexican
- Diet: Omnivore
Ingredients
2/3 cup mayonnaise
2/3 cup sour cream
4 chipotle peppers (finely minced from a can of chipotles in adobo)
3 tbsp lime juice
1/2 tsp garlic powder
1/2 tsp salt
3/4 tsp pepper
1/4 tsp ground cumin
12 oz pasta (Barilla rotini or penne preferred)
1.5 cups cooked chicken (cut into 1/2-inch cubes)
1/2 cup red onion (finely diced)
15 oz black beans (rinsed and drained)
2 cups corn
10 oz tomatoes
1 avocado (diced, added last)
3 tbsp cilantro (fresh, chopped)
Instructions
Start a large pot of salted water on the stove. Once boiling, add pasta and cook to ‘al dente’. Drain, rinse with cold water, and spread to cool.
In a large mixing bowl, combine mayonnaise, sour cream, chipotle peppers, lime juice, garlic powder, salt, pepper, and cumin. Mix until smooth.
In a separate bowl, combine cooled pasta, chicken, red onion, black beans, corn, tomatoes, and cilantro. Toss with the chipotle dressing.
Gently fold in diced avocado just before serving to prevent browning.
Notes
Omit chicken for a vegetarian version, adding roasted veggies like bell peppers or zucchini.
Swap chipotle peppers with crushed red pepper flakes for a less smoky heat.
Store leftovers in an airtight container in the fridge for up to 2 days.