Description
Zesty Chicken Enchilada Pasta Salad is a vibrant, flavorful dish that beautifully marries the boldness of enchiladas with a refreshing pasta salad. Featuring colorful rotini, tender chicken, sweet corn, black beans, and a zesty dressing, this salad is perfect for potlucks, barbecues, or a quick weeknight dinner. Easy to prepare and fully customizable, it’s destined to become a crowd favorite at any gathering.
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups boneless skinless chicken breasts (about 3–4 breasts)
- 1 cup enchilada sauce
- 1 cup corn (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes (fresh or canned)
- ½ cup thinly sliced red onion
- ¼ cup chopped cilantro (optional)
Instructions
- 1. Cook the pasta: Boil salted water in a large pot, add rotini and cook until al dente (8-10 minutes). Drain and let cool.
- 2. Prepare the chicken: Season chicken breasts with salt and pepper. Heat oil in a skillet over medium heat and cook chicken for 6-7 minutes on each side until golden brown. Slice into strips.
- 3. Mix the dressing: In a bowl, combine enchilada sauce with lime juice to taste.
- 4. Combine ingredients: In a large mixing bowl, toss together cooled pasta, corn, black beans, diced tomatoes, red onion, and cilantro.
- 5. Add chicken & sauce: Stir in sliced chicken and dressing until well-coated.
- 6. Serve & enjoy: Transfer to serving plates or chill for an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 60mg