A zesty and satisfying Southwest Chicken Pasta Salad bursting with bold flavors! Packed with juicy chicken, colorful veggies, and a tangy creamy dressing, this easy-to-make dish is perfect for picnics, potlucks, or a quick weeknight dinner.
- 2 tbsp olive oil
- 1 lb chicken breast (boneless, skinless)
- 1 tsp chili powder
- 1 tsp paprika
- 0.5 tsp cumin
- 0.5 tsp garlic powder
- 0.25 tsp black pepper
- 0.25 tsp salt
- 2 cups rotini pasta (cooked al dente)
- 1 cup cherry tomatoes (halved)
- 1 cup sweet corn (grilled or canned, drained)
- 1 red bell pepper (diced)
- 1 avocado (cubed)
- 0.5 cup red onion (thinly sliced)
- 0.5 cup black beans (rinsed and drained)
- 0.25 cup cilantro (chopped)
- 0.5 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp honey
- 1 tsp chili powder
- 0.5 tsp garlic powder
- 0.5 tsp cumin
- Salt and pepper to taste
- 1 Prepare the Chicken
Preheat the oven to 200°C. Rub the chicken breasts with olive oil, chili powder, paprika, cumin, garlic powder, salt, and black pepper. Place them on a baking tray and bake for 20 minutes or until fully cooked (internal temp: 74°C). Let it rest for 5 minutes before slicing.
- 2 Cook the Pasta
Boil rotini pasta in salted water according to package instructions. Drain and rinse with cold water to stop cooking. Set aside.
- 3 Chop the Veggies
Dice the bell pepper, slice the red onion, halve the cherry tomatoes, and cube the avocado. Grill the corn if desired. Set all the veggies aside.
- 4 Mix the Dressing
In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, honey, chili powder, garlic powder, cumin, salt, and pepper until smooth. Adjust seasonings to taste.
- 5 Assemble the Salad
In a large mixing bowl, combine cooked pasta, grilled chicken slices, chopped veggies, black beans, and cilantro. Pour the dressing over and toss gently until evenly coated.
- 6 Chill and Serve
Cover the salad and refrigerate for 10 minutes to allow the flavors to meld. Serve cold or at room temperature, garnished with extra cilantro.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Avoid adding avocado until just before serving to prevent browning.
- Variations: Add shredded cheese, jalapeños, or tortilla strips for extra texture. Use grilled shrimp or tofu as a protein alternative.