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Spicy Chipotle Chicken Taco Pasta Salad Easy Recipe with Cilantro Lime Ranch

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A flavorful and easy-to-make pasta salad combining smoky chipotle chicken, fresh veggies, and a creamy cilantro lime ranch dressing. Perfect for quick weeknight dinners or summer potlucks.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 tsp chipotle chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 8 oz pasta (rotini or penne recommended)
  • 1 cup cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1 cup black beans, rinsed and drained
  • 1/4 cup red onion, finely chopped
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/2 cup buttermilk (or dairy-free milk with vinegar)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tbsp ranch seasoning mix
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz of pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool. Set aside.
  2. In a small bowl, mix 2 tsp chipotle chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, salt, and pepper.
  3. Pat the chicken dry and rub the spice mix evenly over both sides.
  4. Heat 2 tbsp olive oil in a skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until fully cooked and browned. Internal temperature should reach 165°F (74°C). Remove and let rest for 5 minutes, then slice into bite-sized pieces.
  5. In a mixing bowl, whisk together 1/2 cup buttermilk, 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, 1 tbsp ranch seasoning, salt, and pepper. Adjust seasoning as needed.
  6. Halve cherry tomatoes, dice red bell pepper, finely chop red onion, and rinse black beans and corn. Toss these with the cooled pasta in a large bowl.
  7. Add sliced chipotle chicken to the pasta and veggies. Pour the cilantro lime ranch dressing over and gently toss until well coated.
  8. Stir in 1/2 cup chopped fresh cilantro. Taste and adjust salt, pepper, or lime juice if needed.
  9. Chill in the fridge for at least 15 minutes before serving to let flavors meld.

Notes

Let the cooked chicken rest before slicing to keep it juicy. Rinse pasta under cold water after cooking to stop cooking and cool it for salad. Adjust lime juice and seasoning in dressing to taste. Salad holds well refrigerated for up to 24 hours but add dressing closer to serving to avoid soggy pasta. Optional toppings: toasted pepitas or crushed tortilla chips.

Nutrition

Keywords: chipotle chicken, taco pasta salad, cilantro lime ranch, spicy pasta salad, summer salad, quick dinner, potluck recipe

Find it online: https://novanosh.com/spicy-chipotle-chicken-taco-pasta-salad-easy-recipe-with-cilantro-lime-ranch/