This Easy Zesty Chicken Enchilada Pasta Salad is a fun mix of tender chicken, zesty spices, and colorful veggies all tossed in pasta. It’s quick to whip up and packed with flavor!
This dish is perfect for lunch or a picnic, and it’s hard not to love the bold taste! I like to make extra so I can enjoy it for lunch the next day. Who doesn’t love easy leftovers? 😄
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini because its twists catch all the dressing and flavors. You can easily substitute with penne or fusilli if needed. Just make sure to cook according to package directions for the perfect texture!
Chicken Breasts: Fresh chicken breasts are great, but you can also use rotisserie chicken to save time. Just shred it and mix it in for a quick fix. Leftover turkey could work here, too!
Black Beans: These add protein and fiber. If you’re short on time, canned beans are fine. You could substitute with chickpeas for a change in flavor or if you need a different protein source.
Corn: Canned corn gives a nice sweetness. You could use frozen corn that has been thawed for a fresher taste, or if it’s summer, fresh corn cut off the cob is amazing!
Jalapeño: If you’re sensitive to spice, feel free to skip this or try using bell peppers for a crunch without the heat. You could also use diced green chilies for a milder flavor.
How Do I Perfectly Cook the Chicken?
Cooking the chicken right is key to this dish’s flavor. Seasoned pieces not only taste great but keep it juicy. Here’s how to do it:
- Heat olive oil in your skillet until shimmering but not smoking.
- Add the chicken in a single layer. Don’t overcrowd the pan! Cook for about 6-8 minutes.
- Flip the chicken pieces halfway through to ensure even cooking. Look for a golden-brown color and make sure it’s cooked through.
- Let the chicken cool slightly before adding it to the salad. This helps keep it tender.
How to Make Easy Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups rotini pasta
- 2 chicken breasts, cut into bite-sized pieces
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1/2 cup red onion, diced
- 1 jalapeño, thinly sliced (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil (for cooking chicken)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- Juice of 1 lime (plus extra lime wedges for serving)
For the Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons enchilada sauce (or more, to taste)
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
How Much Time Will You Need?
This pasta salad takes about 15 minutes of prep time and around 30 minutes of chilling time in the fridge to allow all the flavors to come together. So, in total, you’re looking at about 45 minutes to enjoy this delicious dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until al dente. Once done, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool.
2. Season and Cook the Chicken:
In a medium bowl, mix the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Toss the chicken pieces in this spice mix until they are evenly coated. In a skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes, stirring occasionally, until it is golden brown and cooked through. Remove from heat and let it cool slightly.
3. Make the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, enchilada sauce, lime juice, chili powder, salt, and pepper until smooth and creamy.
4. Combine Everything:
Add the cooled pasta, cooked chicken, black beans, corn, diced red onion, jalapeño slices (if using), and chopped cilantro to the bowl with the dressing. Gently toss everything together until well combined.
5. Chill and Serve:
Cover the pasta salad and place it in the refrigerator for at least 30 minutes to chill and let the flavors meld together. Before serving, taste and adjust the seasoning if needed. Serve with lime wedges on the side for an extra zing!
Enjoy your flavorful and easy Chicken Enchilada Pasta Salad!
Frequently Asked Questions
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat rotini is a great, healthier alternative. Just follow the cooking instructions on the package, as whole wheat pasta may have a slightly different cooking time.
Can I Make This Pasta Salad Vegan?
Yes! To make this dish vegan, substitute the chicken with tofu or chickpeas, use vegan mayonnaise and sour cream, and opt for a plant-based enchilada sauce. It will still be delicious and packed with flavor!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving again. If it seems a bit dry, add a splash of lime juice or a bit more dressing to freshen it up.
Can I Prepare This Salad in Advance?
Yes! This salad is perfect for making ahead of time. You can prepare it a day in advance and let the flavors meld in the fridge. Just wait to add the cilantro until just before serving to keep it fresh and vibrant.
