Irresistible Chipotle Chicken Pasta Salad Recipe
This Irresistible Chipotle Chicken Pasta Salad combines tender chicken, al dente pasta, and fresh vegetables with a creamy, smoky chipotle lime dressing. Perfectly balanced flavors and textures make it a delicious and satisfying dish ideal for potlucks, picnics, or a flavorful weekday lunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Scale
Dressing
- 2/3 cup mayonnaise (preferably Hellmann’s)
- 2/3 cup sour cream (full-fat for richer texture)
- 4 chipotle peppers, finely minced (from a can of chipotles in adobo)
- 3 tbsp lime juice
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 3/4 tsp pepper
- 1/4 tsp ground cumin
Salad
- 12 oz pasta (rotini or penne recommended, such as Barilla)
- 1.5 cups cooked chicken, cut into 1/2-inch cubes
- 1/2 cup red onion, finely diced into 1/4-inch pieces
- 15 oz black beans, rinsed and drained thoroughly
- 2 cups corn kernels
- 10 oz tomatoes, chopped
- 1 avocado, diced into 1/2-inch chunks (added just before serving)
- 3 tbsp fresh cilantro, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta thoroughly and rinse with cool water to halt cooking and prevent mushiness. Spread the pasta on a sheet pan to cool slightly while preparing other ingredients.
- Prepare Dressing: In a large mixing bowl, whisk together mayonnaise and sour cream until smooth. Add the finely minced chipotle peppers, lime juice, garlic powder, salt, pepper, and ground cumin. Whisk thoroughly until the dressing has an even, uniform color with no streaks. Taste and adjust seasoning as needed based on spice preference.
- Combine Pasta and Dressing: Add the cooled pasta to the dressing and toss to coat every piece evenly.
- Add Vegetables and Beans: Fold in the diced red onion, rinsed black beans, corn, and chopped tomatoes gently but thoroughly ensuring everything is well coated with the dressing.
- Add Chicken: Carefully fold in the cooked chicken cubes, distributing them evenly throughout the salad without breaking them.
- Incorporate Avocado and Cilantro: Just before serving, gently fold in the diced avocado to avoid it becoming mushy or discolored from the dressing’s acidity. Sprinkle the chopped fresh cilantro over the top and give the salad one final gentle toss.
Notes
- Add avocado just before serving to maintain texture and prevent browning.
- Rinsing pasta with cold water after draining stops cooking and keeps it from becoming mushy.
- Adjust chipotle pepper amount to control heat level based on personal preference.
- Use full-fat sour cream for a richer, creamier dressing.
- This salad can be served chilled or at room temperature.
- Leftovers can be stored in the refrigerator for up to 2 days; add avocado fresh each time you serve.
Keywords: chipotle chicken pasta salad, creamy chipotle pasta salad, chicken pasta salad, smoky chipotle dressing, summer pasta salad, potluck salad, easy chicken salad
