This Cilantro Lime Pasta Salad with Chipotle Chicken is the perfect recipe for summer! It’s made with simple, wholesome ingredients yet bursting with zesty and smoky flavor. Each forkful offers a mix of al-dente pasta, creamy (yet dairy-free) cilantro lime dressing, crunchy veggies and tender chipotle chicken. Ideal for picnics, potlucks, meal prep or even just a weeknight dinner!
I must admit, I thrive during pasta salad season. And I’m starting early this year with this Cilantro Lime Pasta Salad with Chipotle Chicken! This delicious dish is full of Mexican-inspired flavor and is perfect for all the cilantro lovers out there. It’s so versatile too – not only can you bring this to your Summer BBQs as a side-dish but it’s also balanced and nourishing enough to enjoy as a full meal.
The creamy blended dressing really allows the cilantro lime flavor to shine in every bite! Paired with the al-dente paste, crunchy bites of veggies and smoky, tender chunks of chicken…this fulfills all my requirements in a pasta salad. I hope you try this Cilantro Lime Pasta Salad, love it, and then make it again all summer long!
Why You’ll Love this Cilantro Lime Pasta Salad with Chipotle Chicken
- The perfect recipe for Summer gatherings or as a meal prep lunch!
- The cilantro lime dressing is creamy yet totally dairy free.
- This pasta salad is rounded out with carbs, protein & fiber for a well-balanced meal.
- It’s bursting with bright, crisp and crunchy vegetables.
What You Need to Make Cilantro Lime Pasta Salad with Chipotle Chicken
For the Pasta Salad:
- Farfalle (Bowtie) Pasta: I love this shape for pasta salad! Other good options would be fusilli, rotini or cavatappi. You can easily make this gluten free by swapping in your favorite brand – a few of mine are Banza (which also has extra protein and fiber) & Jovial.
- Corn: Fresh grilled corn would be the best but it’s not quite corn season yet so frozen and thawed or canned and drained work perfect in here.
- Orange Bell Pepper: This adds veggies and crunch to the pasta salad. Any color of bell pepper will work, I just like the contrast of using orange.
- Cherry or Grape Tomatoes: Cut in half or quarters if they’re really large.
- Red Onion: Adds a nice zing! If you’re sensitive to red onion, rinse it under water first OR use diced shallots instead.
For the Cilantro Lime Dressing:
- Cilantro: One whole bunch of it! This recipe is clearly for the cilantro lovers.
- Olive Oil: Olive oil acts as the body of this dressing and also provides some healthy fats.
- Lime Juice: Fresh lime juice only, pleaseeee.
- Garlic: A few garlic cloves for extra flavor in this dressing. No need to mince them since they’ll be getting blended.
- Jalapeño: This is an optional but encouraged ingredient for additional flavor. I removed the seeds but feel free to leave some in if you like spice!
- Maple Syrup: A dash of maple syrup (or honey) to sweeten up this cilantro lime dressing.
- Salt & Pepper: Season to taste with kosher salt and black pepper.
For the Chipotle Chicken:
- Avocado Oil: Any oil will work but I prefer avocado oil over olive oil because it has a higher smoke point.
- Chicken Breast: Adding chicken to this recipe transforms it from a carb-heavy side dish to a filling, balanced meal that you can have for dinner! Make sure to butterfly them (cut them in half lengthwise) so that they cook evenly though.
- Kosher Salt: For best results, I highly recommend dry brining the chicken with kosher salt before getting started. It makes a world of a difference!
- Chipotle Powder, Paprika, Cumin, Garlic Powder, Onion Powder & Oregano: A homemade, smoky spice blend. If you don’t have chipotle powder, you can use normal chili powder instead but the results will be less spicy.
How To Make this Cilantro Lime Pasta Salad with Chipotle Chicken
Dry Brine the Chicken:
First, I highly recommend dry brining the chicken if you have time. To do so, heavily salt your chicken breasts on each side (make sure to use kosher salt) and allow them to sit at room temperature for 20+ minutes. This will yield more flavorful and moister chicken!
Cook Pasta:
Next, cook pasta according to package instructions. I like to do it until just al-dente so that it doesn’t break apart when you’re tossing the pasta salad. Once done, drain under cold water to stop the cooking and cool it down.
Season & Sear the Chipotle Chicken:
Meanwhile, add all chipotle chicken spices to a small bowl and mix until combined. Then, sprinkle this spice mixture on both sides of the chicken and rub it in.
Then, bring a large pan (preferably cast iron or stainless steel) to medium-high heat. Allow it to pre-heat for several minutes before adding enough oil to coat the bottom of the pan. Then, reduce the heat to medium.
Add your seasoned chicken (you may need to work in batches). Thinner pieces will take 2-3 minutes per side, while thicker pieces will take closer to 3-5 minutes per side. The chicken is done through when the internal temp reaches 165F. I highly recommend getting a meat thermometer for peace of mind!
Remove chicken from the pan and allow it to rest on the cutting board for a few minutes before chopping into chunks.
Prepare the Cilantro Lime Dressing:
Add all cilantro lime dressing ingredients to a blender (a small one such as a Magic Bullet is best for this) and blend until smooth.
Toss the Pasta Salad & Enjoy:
Finally, add all pasta salad ingredients, including the cooked & cubed chipotle chicken, to a large salad bowl. Then, pour the cilantro lime dressing over top. Toss to combine. Hope you enjoy this Cilantro Lime Pasta Salad!
Tips & Tricks for Searing the Chipotle Chicken:
Pan-searing chicken can be intimidating…I get it! I spent the majority of my life avoiding it at all costs. But, within the last year I’ve learned a lot about it and I’m here to assure you that you can do it!
First, let’s start with the pan. For the best crispy, golden edges, you’re going to want to use a cast iron or stainless steel pan…NOT a non-stick. If you’re using a stainless steel pan, you want to make sure that it is thoroughly pre-heated (which takes longer than you think). Your stainless steel pan is ready to use when it passes the water test – if you splash a bit of water on it, it should bubble up and “dance” around the pan. If it evaporates, the pan isn’t ready to use yet!
Secondly, I recommend using a higher smoke point oil such as avocado oil (or vegetable oil if you prefer). As the name implies, these oils can withstand higher heats so they’re ideal for pan-searing.
Lastly, it’s crucial that you butterfly the chicken in half lengthwise and/or beat it down until it’s thin. Otherwise, the chicken will burn on the outside and be raw on the inside. You want it to be thin and preferably even in thickness.
Equipment Recommendations:
I always get asked about my favorite pans, salad bowl, etc…so I’ll link all of them for you below!
- Cast Iron Pan: For this recipe (and for any recipe that involves searing meat), I highly recommend using either a well-seasoned cast iron pan or stainless steel.
- Wooden Salad Bowl + Tongs: This beautiful bowl was a wedding gift and is something I truly easy several times per week…especially in the summer. It’s made in Vermont and top-notch quality so I think it’s worth the investment
- Blender: The dressing volume is small here so I wouldn’t recommend whipping out the Vitamix. Instead, use a small blender – even something affordable like a Magic Bullet does the trick!
Substitutions:
- Chipotle Powder: If you don’t have this or want to make the chicken less spicy, you can definitely substitute normal chili powder.
- Olive Oil: For the cilantro lime dressing, you could try substituting full-fat plain greek yogurt! This may make the dressing thicker, so feel free to water it down slightly.
- Chicken Breast: Chicken thighs would be great here too – extra juicy! Cooking time may vary slightly and you wouldn’t need to butterfly them. Shrimp would also be delicious – these would take about 2 minutes per side.
Variations:
This Cilantro Lime Pasta Salad recipe is super flexible…add or remove whatever toppings you’d like! Here are a few ideas:
- Cotija Cheese: This Mexican cheese is salty and crumbly, somewhat similar to feta.
- Avocado: Cubed avocado would be a great addition to add creaminess and healthy fats. I would recommend using one that’s slightly underripe so that it holds together.
- Black Beans: An easy addition that will add fiber and protein!
How Should I Store Leftovers?
Pasta salads are perfect for meal prep and this Cilantro Lime Pasta Salad with Chipotle Chicken is no different! Simply store it in an airtight container in the fridge until you’re ready to eat.
You may notice that the dressing dries up a little, so you can revive it by tossing it with a bit more olive oil or even making an additional half batch of the dressing.
Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.
You May Also Love these Recipes!
- BLT Pasta Salad (No Mayo)
- Summer Corn Salad
- Heirloom Burrata Caprese Salad
- Spring Arugula and Quinoa Salad with Lemon Dressing
- Mexican Street Corn Rice Salad
Cilantro Lime Pasta Salad with Chipotle Chicken
Equipment
- large pot
- small bowl
- small blender
- large pan (cast iron or stainless steel recommended)
- salad bowl with tongs
Ingredients
For the Pasta Salad:
- 12 oz dry farfalle (bowtie) pasta *
- 1 cup corn **
- 1 large orange bell pepper diced
- 10 oz cherry or grape tomatoes halved
- ¼ cup diced red onion
For the Cilantro Lime Dressing:
- 1 loosely packed cup cilantro (about 1 small bunch)
- 3 tbsp olive oil
- 3 tbsp fresh lime juice
- 2 garlic cloves peeled
- 1 jalapeño seeds removed (optional ingredient)
- 1 tsp maple syrup or honey
- kosher salt & black pepper to taste
For the Chipotle Chicken:
- avocado oil ***
- 1.5 lbs chicken breast cut in half lengthwise
- 1 tsp chipotle powder (or substitute chili powder which will be less spicy)
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp oregano
- kosher salt
Instructions
- Optional but encouraged: If you have time, heavily salt your chicken breasts on each side and allow them to sit at room temperature for 20+ minutes. This acts as a "dry brine" which will yield more flavorful and moister chicken!kosher salt, 1.5 lbs chicken breast
- Cook pasta according to package instructions. Once done, drain under cold water to stop the cooking and cool it down.12 oz dry farfalle (bowtie) pasta
- Meanwhile, add all chipotle chicken spices to a small bowl and mix until combined. Then, sprinkle this spice mixture on both sides of the chicken and rub it in.1 tsp chipotle powder, 1 tsp paprika, ½ tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp oregano
- Bring a large pan (preferably cast iron or stainless steel) to medium-high heat. Allow it to pre-heat for several minutes before adding enough oil to coat the bottom of the pan. Then, reduce the heat to medium. Add your seasoned chicken (you may need to work in batches). Thinner pieces will take 2-3 minutes per side, while thicker pieces will take closer to 3-5 minutes per side. The chicken is done through when the internal temp reaches 165F.avocado oil
- Remove chicken from the pan and allow it to rest on the cutting board for a few minutes before chopping into chunks.
- Add all cilantro lime dressing ingredients to a blender and blend until smooth.1 loosely packed cup cilantro, 3 tbsp olive oil, 3 tbsp fresh lime juice, 2 garlic cloves, 1 jalapeño, 1 tsp maple syrup, kosher salt & black pepper
- Add all pasta salad ingredients, including the cooked & cubed chipotle chicken, to a large salad bowl. Then, pour the cilantro lime dressing over top. Toss to combine. Enjoy!1 cup corn, 1 large orange bell pepper, 10 oz cherry or grape tomatoes, ¼ cup diced red onion
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a star rating and review below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
So fresh and delicious!
Thank you so much Ashley 🙂