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Chipotle Chicken Pasta Salad

Zesty Chipotle Chicken Pasta Salad for Ultimate Comfort

This Chipotle Chicken Pasta Salad combines tender chicken, black beans, and fresh veggies with a smoky chipotle dressing, creating a flavorful summer dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Best Recipe Ideas
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 3/4 cup Mayonnaise Use Hellmann's for best results.
  • 1/2 cup Sour Cream Full-fat recommended for creamier texture.
  • 2-3 pieces Chipotle Peppers in Adobo Adjust quantity based on spice preference.
  • 2 tablespoons Lime Juice Freshly squeezed for optimal taste.
  • 1/2 teaspoon Garlic Powder
  • to taste Salt
  • to taste Pepper
  • 1/2 teaspoon Ground Cumin Contributes warm, earthy notes.
For the Salad
  • 8 ounces Pasta (Rotini or Penne) Cook until al dente.
  • 2 cups Cooked Chicken Shredded or cubed.
  • 1 medium Red Onion Finely diced.
  • 1 can Black Beans Rinse and drain thoroughly.
  • 1 cup Corn
  • 1 cup Tomatoes Juicy and fresh.
  • 1 medium Avocado Add at the last minute to prevent browning.
  • 1/4 cup Cilantro Used as a garnish.

Equipment

  • Large Pot
  • Mixing bowl
  • Spatula
  • Sheet pan

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and cool completely on a sheet pan.
  2. Prepare the Dressing: In a mixing bowl, whisk together the mayonnaise and sour cream until smooth. Incorporate the chipotle peppers, lime juice, garlic powder, salt, pepper, and cumin. Whisk until well-blended.
  3. Combine Pasta and Dressing: In a large mixing bowl, combine the cooled pasta with the dressing. Gently toss to coat evenly.
  4. Add the Vegetables and Chicken: Fold in the red onion, black beans, corn, and tomatoes. Mix until fully integrated.
  5. Finish with Avocado: Cube the avocado and fold it into the salad just before serving.
  6. Garnish and Serve: Scatter chopped cilantro over the salad. Serve chilled or at room temperature.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 34gProtein: 24gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 480mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Pasta should be cooled before adding dressing. Adjust seasoning before serving to taste. Add avocado just before serving to prevent browning.

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