Cilantro Lime Pasta Salad with Chipotle Chicken
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!
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
*NOTE: Feel free to adjust the amount of pasta in here, from 8-12oz. Using less will yield a more heavily dressed pasta salad and vice versa! Up the protein & fiber by using a brand like Banza (which is also gluten free). **NOTE: Of course, fresh grilled corn cut off the cob would be best but since corn isn't quite in season yet, I use frozen and then thawed. Feel free to also used canned and drained corn. ***NOTE: Technically any oil works to sear the chicken in but I prefer avocado oil (over olive oil) because it has a higher smoke point.
Nutrition
Calories: 355kcal | Carbohydrates: 40g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 109mg | Potassium: 603mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1048IU | Vitamin C: 28mg | Calcium: 27mg | Iron: 1mg