Ultimate Chipotle Chicken Pasta Salad

30 mins
Serves 1
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Directions

  1. 1Blend chipotle peppers in adobo sauce, garlic, oregano, cumin, lime juice, salt, pepper and oil until smooth.
  2. 2Marinate chicken with the blended mixture for at least 30 minutes.
  3. 3Prepare the mild salsa by mixing plum tomatoes, red onion, cilantro, jalapeno, lime juice, salt, and pepper.
  4. 4Prepare the corn salsa by mixing frozen white corn, red onion, cilantro, jalapeno, poblano pepper, salt and pepper.
  5. 5Prepare the chipotle crema by blending chipotle peppers in adobo sauce, mayo, sour cream, garlic powder, paprika, lime juice, honey, salt, and pepper.
  6. 6Cook chicken in a pan on high heat until slightly charred and 165 internal temperature.
  7. 7Dice the cooked chicken.
  8. 8Cook the pasta according to package directions.
  9. 9Assemble the salad by combining cooked pasta, chicken, mild salsa, corn salsa, black beans, avocado, Monterey Jack cheese, and chipotle crema.

Ingredients

  • 2 lbs boneless, skinless chicken thighs
  • 2 chipotle peppers in adobo sauce
  • 3 garlic cloves, crushed
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 lime juice
  • 2 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup neutral oil
  • 5 plum tomatoes, deseeded and diced
  • 0.25 cup red onion, diced
  • 3 tbsp cilantro, chopped
  • 2 tbsp jalapeno, diced
  • 0.5 lime juice
  • 1 salt & pepper
  • 1 cup frozen white corn
  • 0.25 cup red onion, diced
  • 3 tbsp cilantro, chopped
  • 0.25 cup jalapeno, diced
  • 0.5 cup roasted poblano pepper, diced
  • 1 salt & pepper
  • 2 chipotle peppers in adobo sauce
  • 0.5 cup mayo
  • 2 tbsp sour cream
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 1 lime juice
  • 1 tbsp honey or maple syrup
  • 1 salt & pepper
  • 8 oz pasta of choice
  • 8 oz Monterrey Jack cheese
  • 8 oz black beans
  • 1 avocado

Equipment

blenderknifefrying pan