Description
A smoky, vibrant pasta salad blending chipotle heat with creamy dressing, tender chicken, and fresh veggies. Perfect for a zesty lunch or side dish. Adapt to your spice preference and customize toppings.
Ingredients
6 oz rotini pasta
2 cups cooked chicken breast, cubed
1 cup black beans, drained and rinsed
1 cup corn kernels
1 cup cherry tomatoes, halved
1 cup diced avocado
¾ cup mayonnaise
½ cup sour cream
2 tbsp adobo sauce (from chipotle peppers)
2 tbsp fresh lime juice
1 garlic clove, minced
¼ tsp ground cumin
1 tbsp chopped cilantro
¼ cup red onion, finely chopped
Optional: sliced jalapeño, tortilla strips, lime wedges for garnish
Instructions
Cook rotini pasta according to package instructions, drain, and cool.
In a bowl, whisk mayonnaise, sour cream, adobo sauce, lime juice, garlic, cumin, and cilantro to make dressing.
Toss cooked chicken with 1 tbsp of dressing to marinate.
Combine pasta, black beans, corn, tomatoes, avocado, and red onion in a large bowl.
Mix in chicken and remaining dressing. Gently stir to coat.
Cover and refrigerate for 30 minutes to let flavors meld.
Top with optional garnishes before serving.
Notes
Chill for at least 1 hour for best results
Adjust chipotle heat by adding more adobo or reducing it
Use fresh lime juice instead of bottled for brightest flavor
Substitute ½ cup plain Greek yogurt for sour cream if desired