Description
Zesty Chicken Enchilada Pasta Salad is a lively dish that brings together tender chicken, al dente fusilli pasta, and fresh vegetables, all tossed in a tangy enchilada dressing. Ideal for summer gatherings or quick weeknight dinners, this vibrant salad bursts with flavor while offering versatility for customization. Each bite evokes nostalgia and satisfaction, making it a perfect centerpiece for any meal.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz fusilli pasta
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup extra virgin olive oil
- 1 cup enchilada sauce
- Juice of 2 limes
Instructions
- Boil salted water in a large pot. Add fusilli pasta and cook until al dente (about 8-10 minutes). Drain and rinse under cold water.
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for about 6-7 minutes per side until golden brown and cooked through. Let rest before slicing into bite-sized pieces.
- Chop the red bell pepper, cherry tomatoes, and red onion into bite-sized pieces.
- In a small bowl, whisk together olive oil, enchilada sauce, lime juice, salt, and pepper until well combined.
- In a large mixing bowl, combine pasta, chicken pieces, chopped vegetables, and dressing until everything is evenly coated.
- Serve immediately or chill for an hour prior to serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg