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Zesty Chicken Enchilada Pasta Salad

Zesty Chicken Enchilada Pasta Salad
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Zesty Chicken Enchilada Pasta Salad is the ultimate summer dish, combining tender chicken, fresh vegetables, and a kick of enchilada sauce for a vibrant, flavorful experience. This colorful pasta salad is perfect for summer gatherings or busy weeknights when you need a quick meal that doesn’t compromise on taste. Packed with protein and fiber from beans and veggies, it’s not only satisfying but also healthy. The tangy dressing made with lime juice and sour cream ties all the ingredients together beautifully, making each bite a delightful explosion of flavors. Whether served as a main dish or at a picnic, this salad is sure to impress your guests and become a staple in your recipe rotation.

Ingredients

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  • 1 lb chicken breasts
  • 2 tbsp taco seasoning
  • 2/3 cup red enchilada sauce
  • 1/3 cup sour cream
  • 1 package cooked pasta (16 oz)
  • 1 can black beans (drained and rinsed)
  • 1 can yellow corn (drained)
  • Fresh vegetables (red onion, jalapeno)
  • Optional: chopped olives, cilantro

Instructions

  1. Season chicken breasts with taco seasoning. In a non-stick skillet, heat cooking oil over medium-high heat. Cook chicken for 5-7 minutes on each side until fully cooked (165°F internal temperature). Let cool before chopping into cubes.
  2. In a large mixing bowl, whisk together enchilada sauce, sour cream, and lime juice until smooth.
  3. Add cooked chicken, pasta, black beans, corn, diced red onion, jalapeno, and optional olives to the sauce mixture. Stir to coat all ingredients evenly.
  4. Top with chopped cilantro and refrigerate for at least one hour before serving.

Nutrition

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