Description
Zesty Chicken Enchilada Pasta Salad is a lively blend of flavors that will elevate your mealtime. Featuring juicy chicken, crunchy bell peppers, and a tangy enchilada sauce, this dish is perfect for picnics, family gatherings, or meal prep. Serve it warm or cold for a versatile and delightful experience that’s sure to impress. Each bite bursts with freshness and zest, making it an instant favorite among friends and family.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 8 oz elbow macaroni
- 1 cup diced bell peppers (mixed red and green)
- ½ cup thinly sliced red onion
- 1 cup corn (canned or frozen)
- 1 cup enchilada sauce
- 2 tbsp fresh lime juice
Instructions
- Cook elbow macaroni in salted boiling water until al dente; drain and rinse under cold water.
- Season chicken breasts with salt and pepper. In a skillet over medium heat, cook chicken until golden brown (6-7 minutes per side). Allow to cool before dicing into bite-sized pieces.
- In a large bowl, combine cooked pasta, diced chicken, bell peppers, onion, and corn.
- Pour in enchilada sauce and lime juice; toss gently to coat all ingredients evenly.
- Chill for at least one hour before serving or enjoy immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 72mg