Description
Zesty Chicken Enchilada Pasta Salad is a vibrant and flavorful dish that combines tender chicken, al dente pasta, and a colorful array of fresh vegetables, all drizzled with a zesty enchilada sauce dressing. Perfect for summer gatherings or as a quick weeknight meal, this salad is sure to impress family and friends with its delicious taste and eye-catching presentation.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz rotini or penne pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup red onion, diced
- 1 cup corn (fresh or canned)
- 1/4 cup fresh cilantro, chopped
- 1 cup enchilada sauce
- 2 tbsp olive oil
Instructions
- Cook the Pasta: Bring a large pot of salted water to boil. Add pasta and cook until al dente (about 8-10 minutes). Drain and rinse under cold water.
- Prepare the Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for about 6 minutes per side until fully cooked. Let rest before slicing.
- Chop Veggies: Dice bell peppers and red onion while chicken cools. Add corn for extra crunch.
- Make Dressing: In a mixing bowl, whisk together enchilada sauce and olive oil until well combined.
- Mix Salad: In a large bowl, combine cooled pasta, sliced chicken, chopped veggies, and cilantro. Pour dressing over the salad and toss gently to coat.
- Serve: Plate the salad or store in an airtight container for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg