Ingredients
2 cups shredded cooked chicken breast (grilled or baked)
12 oz rotini or penne pasta (gluten-free if needed)
1/2 cup mayonnaise (dairy-free if needed)
2 chipotle peppers in adobo sauce
1 lime, juiced
1/4 cup adobo sauce
1 cup sweet corn kernels (fresh or canned)
1 cup canned black beans, drained and rinsed
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 tbsp olive oil
Salt to taste
Instructions
Cook pasta according to package instructions until al dente
Toss cooked pasta with olive oil to prevent sticking
In a bowl, combine mayonnaise, chipotles, lime juice, adobo sauce, and salt
Mix in shredded chicken, corn, black beans, red onion, and cilantro
Stir until fully coated
Allow to rest 30 minutes to meld flavors
Refrigerate and serve chilled
Adjust spice level by adding more chipotle or adobo sauce as desired
Notes
Add avocado or cherry tomatoes for extra freshness
Swap vegetables like bell peppers or carrots if preferred
Store in airtight container for up to 3-4 days
Freeze cooked pasta and dressing separately for longer storage
Chicken can be pre-cooked using a rotisserie chicken for convenience
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Mornings
- Method: Tossing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 2g
- Sodium: 3000mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg