chipotle chicken pasta salad
Smoky chipotle with sweet crunchy corn! As always you can tailor it to your taste. If you can't find chipotle ranch dressing, use just ranch, add extra chipotle sauce or chipotles in adobo with or without the peppers. If you can't find or don't have a spice grinder, use chipotle powder and some garlic salt. Don't like corn, peppers or beans don't use them, or if you like one more than another, add more or less. You can use canned or frozen corn and can use regular bells peppers, I just prefer the smaller ones. Add bacon, cheese or cilantro, if you need more dressing or sauce add it! Enjoy!
prep time
cook time
method
Stove Top
yield
Ingredients
- 4 cups cooked shredded or cubed chicken breast
- 1 pound pasta of choice
- 1/2 can black beans
- 2 medium ears of corn, corn removed from cob
- 3 small sweet mini peppers chopped small
- 1 bottle chipotle sauce
- 1/2 bottle chipotle ranch dressing
- 3-4 dashes chipotle spice grinder
How To Make chipotle chicken pasta salad
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Step 1Prepare pasta as instructed on box, meanwhile in a large bowl, toss the chicken with half of the chipotle sauce. then add peppers, beans and corn. -
Step 2Once pasta is cooked, rinse in cold water to stop the cooking, drain put back in pan and add the ranch dressing, and few twists of grinder spices.
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Step 3Add pasta mixture to chicken mixture, stir in remaining chipotle sauce, then chill or not and enjoy!
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Step 4Since I feel pasta soaks up sauces when warm, save some to add when serving. Also try adding some shredded cheddar, bacon bits or chopped cilantro it would certainly kick it up a notch!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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