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Zesty Chicken Enchilada Pasta Salad

Zesty Chicken Enchilada Pasta Salad
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Zesty Chicken Enchilada Pasta Salad is a vibrant dish that fuses the bold flavors of traditional enchiladas with the refreshing textures of a pasta salad. This delightful recipe is perfect for summer cookouts, family gatherings, or quick weeknight dinners. With tender chicken, colorful vegetables, and a zesty sauce, it’s an easy-to-make dish that promises to impress everyone at your table. Packed with protein and fiber, this salad not only satisfies your hunger but also provides a healthy option that’s full of flavor.

Ingredients

Scale
  • 1 lb chicken breasts
  • 2 tbsp taco seasoning
  • 2 tbsp cooking oil (we use olive oil)
  • 2/3 cup red enchilada sauce
  • 1/3 cup sour cream
  • 1/2 lime (juiced)
  • 1 16 oz package cooked pasta
  • 1 can black beans (drained and rinsed)
  • 1 can yellow corn (drained)
  • 1/2 cup diced red onion
  • 1 jalapeño (finely chopped)
  • 1 can chopped olives (optional)
  • 1/4 cup chopped cilantro (for garnish)

Instructions

  1. Coat chicken with taco seasoning and sauté in a non-stick skillet over medium-high heat with olive oil until cooked through (about 5-7 minutes per side). Allow cooling before chopping into cubes.
  2. In a large bowl, whisk together enchilada sauce, sour cream, and lime juice until smooth.
  3. Add chopped chicken, cooked pasta, black beans, corn, diced red onion, and jalapeño to the bowl. Stir until well combined.
  4. Refrigerate for at least one hour to meld flavors before serving cold. Garnish with cilantro.

Nutrition

Find it online: https://chadrecipes.com/zesty-chicken-enchilada-pasta-salad/