Go Back
–+ servings

Mexican Chicken Pasta Salad with Corn, Beans and Salsa-Lime Dressing

This Mexican Chicken Pasta Salad brings grilled corn, black beans, avocado, shredded chicken, and pasta together like they were clearly tired of boring potluck salads. The creamy salsa-lime dressing gives it just enough tang, spice, and attitude to make everyone pretend they only came back for “one more bite.”
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Servings 6

EQUIPMENT (PAID LINKS)

Ingredients
  

  • ⅓ cup light mayonnaise
  • ¼ cup salsa
  • ½ teaspoon cayenne pepper or ¼ teaspoon for mild heat
  • 1 teaspoon minced garlic
  • 2 tablespoons fresh lime juice
  • 2 ears corn husked
  • 2 teaspoons olive oil
  • Salt to taste
  • 3 cups fresh baby spinach
  • 2 cups shredded cooked chicken rotisserie chicken works well
  • 3 cups cooked bowtie pasta
  • 2 avocados diced or sliced
  • ½ cup canned black beans rinsed and drained
  • 1 bunch fresh cilantro chopped
  • ½ red onion thinly sliced
  • ½ cup crumbled cotija cheese or queso fresco

Instructions

  • Make the Dressing: In a small bowl, whisk together the light mayonnaise, salsa, cayenne pepper, minced garlic, and fresh lime juice until smooth. Set the dressing aside while you prepare the rest of the salad.
    ⅓ cup light mayonnaise, ¼ cup salsa, ½ teaspoon cayenne pepper, 1 teaspoon minced garlic, 2 tablespoons fresh lime juice
  • Grill the Corn: Brush the corn with olive oil and season it with salt. Grill over medium-high heat for 5 to 10 minutes, turning often with tongs, until the kernels are tender and lightly charred.
    2 ears corn, 2 teaspoons olive oil, Salt
  • Cut the Corn: Let the grilled corn cool slightly so you do not burn your fingers over a pasta salad, which feels unnecessary. Use a sharp knife to cut the kernels off the cobs.
  • Build the Salad: In a large mixing bowl, combine the baby spinach, shredded chicken, cooked bowtie pasta, grilled corn, avocado, black beans, cilantro, red onion, and cotija cheese.
    3 cups fresh baby spinach, 2 cups shredded cooked chicken, 3 cups cooked bowtie pasta, 2 avocados, ½ cup canned black beans, 1 bunch fresh cilantro, ½ red onion, ½ cup crumbled cotija cheese or queso fresco
  • Dress and Toss: Pour the creamy salsa-lime dressing over the salad. Toss gently until everything is evenly coated, being careful not to mash the avocado unless you accidentally want pasta salad with a guacamole subplot.
  • Serve: Serve immediately for the freshest texture. To make it ahead, chill the salad ingredients and dressing separately, then toss everything together right before serving.