Description
This Zesty Chicken Enchilada Pasta Salad is a vibrant and flavorful dish that combines the zing of enchiladas with the freshness of a pasta salad. Perfect for a light meal or as a side dish for gatherings.
Ingredients
Units
Scale
For the Chicken:
- 1 lb chicken breasts
- 2 tbsp taco seasoning
- 2 tbsp cooking oil (olive oil recommended)
For the Salad:
- 2/3 cup red enchilada sauce
- 1/3 cup sour cream
- 1/2 lime, juiced
- 1 16 oz package pasta, cooked
- 1 can black beans, drained and rinsed
- 1 can yellow corn, drained
- 1/2 cup red onion, diced
- 1 jalapeno, finely chopped
- 1 can chopped olives (optional)
- 1/4 cup chopped cilantro, to garnish
Instructions
- Prep the Chicken: Remove chicken from packaging, pat dry, and coat with taco seasoning.
- Cook the Chicken: In a large non-stick skillet, heat oil over medium-high heat. Add the chicken and cook for 5-7 minutes on each side or until internal temperature reaches 165°F.
- Prepare the Salad: Let the cooked chicken cool for 10 minutes, then chop into 1/2 inch cubes. In a large bowl, whisk together enchilada sauce, sour cream, and lime juice. Add the chicken, cooked pasta, beans, corn, red onion, jalapeno, and olives (if using) to the bowl with the sauce. Stir until everything is evenly coated.
- Chill and Serve: Top the salad with chopped cilantro, refrigerate for an hour until cold, and then serve.
Notes
- You can customize this salad by adding your favorite toppings like avocado, cheese, or extra veggies.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 410mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
