Print

The Best Southwest Chicken Avocado Pasta Salad Recipe

Print Recipe

Enjoy a vibrant explosion of flavors with this Southwest Chicken Avocado Pasta Salad, featuring savory chicken, creamy avocado, and zesty Southwest ingredients. Perfect for a light meal or a potluck, this salad is sure to impress!

Ingredients

Scale
  • Rotini, fusilli, penne, or farfalle pasta (short pasta shape)
  • Cooked chicken (shredded from rotisserie or grilled/poached chicken breasts)
  • 2 ripe but firm avocados
  • Black beans (1 can, rinsed and drained)
  • Sweet corn (1 can, drained or thawed frozen corn or fresh grilled corn)
  • 1 red bell pepper (diced)
  • 1 red onion (finely diced)
  • Fresh cilantro (coarsely chopped)
  • Olive oil
  • Fresh lime juice
  • Greek yogurt or sour cream (optional)
  • Chili powder
  • Cumin
  • Smoked paprika
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper
  • Honey or agave nectar (optional)
  • Apple cider vinegar (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta shape and cook according to package directions until it's al dente. Drain the pasta well and rinse it under cold water until completely cool. Transfer the cooled pasta to a large mixing bowl.
  2. Prepare the Chicken: While the pasta is cooking, prepare your chicken. If using a rotisserie chicken, shred the meat into bite-sized pieces. If cooking fresh chicken breasts, grill, poach, or bake them until cooked through, then dice or shred them. Add the prepared chicken to the bowl with the cooled pasta.
  3. Chop the Veggies and Herbs: Drain and rinse the black beans thoroughly. Drain the canned corn or thaw frozen corn. Dice the red bell pepper and red onion into small, even pieces. Chop the fresh cilantro. Add the black beans, corn, bell pepper, red onion, and cilantro to the mixing bowl with the pasta and chicken.
  4. Whip Up the Dressing: In a separate small bowl or a jar with a lid, whisk together all your dressing ingredients: olive oil, fresh lime juice, Greek yogurt or sour cream (if using), chili powder, cumin, smoked paprika, garlic powder, onion powder, and a pinch of salt and black pepper. If you like a touch of sweetness, add a tiny bit of honey or agave nectar. Whisk until everything is well combined and smooth. Taste and adjust seasonings as needed.
  5. Combine and Toss: Pour the dressing over the pasta, chicken, and vegetable mixture in the large mixing bowl. Using a large spoon or spatula, gently toss everything together until all the ingredients are evenly coated with the dressing.
  6. Add the Avocado: Just before you're ready to serve, dice your ripe avocados. Gently fold them into the salad.
  7. Chill (Optional, but Recommended): For the best flavor, cover the bowl and refrigerate the Southwest Chicken Avocado Pasta Salad for at least 30 minutes to an hour.

Nutrition

Keywords: To prevent avocado browning, add it as close to serving time as possible. Allowing the salad to chill for at least 30 minutes enhances the flavors. Use fresh lime juice and don't skimp on cilantro for the best taste.

Find it online: https://softtasty.com/the-best-southwest-chicken-avocado-pasta-salad-recipe/