Chicken Enchilada Pasta Salad with Black Beans and Corn
Bowtie pasta tossed with taco seasoned chicken, black beans, corn, and a creamy red enchilada dressing.
Equipment
- Large pot
- Large nonstick skillet
- Large mixing bowl
Ingredients
Main Ingredients
- 16 oz bowtie pasta
- 1 ½ lb boneless skinless chicken breasts about 2 large
- 1 tbsp olive oil for cooking the chicken
- ½ oz taco seasoning about half of a 1 oz packet
- ¾ cup red enchilada sauce
- ½ cup sour cream or Greek yogurt
- 1 tbsp fresh lime juice
- 1 can Mexican style corn 11 oz, drained and rinsed
- 1 can black beans 15 oz, drained and rinsed
- ¼ cup chopped fresh cilantro
- ½ cup chopped red onion
- 1 cup shredded Mexican blend cheese
- ¼ cup chopped jalapenos or 1 tablespoon hot sauce
- 2 tsp kosher salt for the pasta water
- ¼ tsp ground black pepper
Instructions
Cooking
- Cook the pasta. Boil the pasta in salted water until al dente, drain, and rinse briefly with cool water.
- Cook the chicken. Coat the chicken with taco seasoning and sear in olive oil 6 to 8 minutes per side until it reads 165 degrees F. Rest, then slice.
- Make the dressing. Stir the enchilada sauce, sour cream, and lime juice until smooth.
- Combine. Toss the pasta with the dressing, corn, beans, cilantro, onion, cheese, jalapenos, and pepper, then fold in the chicken.
- Chill and serve. Chill 30 minutes if possible and top with extra sour cream and cilantro.
Notes
Substitutions: Use Greek yogurt for sour cream and rotisserie chicken for fresh. Taco seasoning, cheese, and enchilada sauce are salty, so no extra salt is needed in the salad.
Tips: Rinse the pasta and drain the canned vegetables well.
Storage: Refrigerate up to 3 days. Do not freeze.