Zesty Chicken Enchilada Pasta Salad
A colorful and filling pasta salad made with shredded chicken, enchilada sauce, black beans, and fresh herbs, perfect for meal prep and quick dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Gluten-Free, High-Protein
Ingredients
Scale
- 2 cups cooked pasta (penne or rotini)
- 1 cup cooked chicken, shredded
- 1 cup corn, drained
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 cup enchilada sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Cook the pasta until tender and cool it.
- Shred the cooked chicken.
- Drain and rinse the black beans and corn.
- Combine the pasta, chicken, vegetables, and herbs in a large bowl.
- Add the enchilada sauce and lime juice, then toss to coat.
- Adjust seasoning with salt and pepper, and chill if desired.
Notes
Store in an airtight container; use within 3 to 4 days. Freeze for up to 1 month, removing cilantro and lime before freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg