Chipotle Chicken Pasta Salad
This is a great way to use leftover chicken and it makes a pasta salad that travels well. The chipotle dressing adds a zesty kick and the veggies give it a fresh crunchy bite.
Servings: 6 servings
Ingredients
- 8 ounces pasta
- 1 tablespoon olive oil
- 2 grilled chicken breasts, chopped or 2-1/2 cups shredded rotisserie chicken
- ½ cup red onion about 1/2 an onion
- ½ cup diced celery about 3 stalks
- ¼ cup fresh chives finely chopped
- ¼ cup fresh cilantro or parsley finely chopped
- ½ cup sun-dried tomatoes packed in oil
- ½ cup chipotle aioli homemade or storebought
- 2 tablespoons sour cream
- 1 tablespoon sugar or honey
- 1 tablespoon white vinegar
- Salt and Pepper to taste
Instructions
- Add the pasta to a large pan of boiling, salted water and cook according to the package instructions. Place in a large salad bowl.
- Add the shredded or chopped chicken to the bowl. Toss in the red onion, celery, chives, and cilantro.
- Place the sun dried tomatoes a strainer and drain the oil. Empty the tomatoes onto a triple layer of paper towels, fold the towel over the top and press down to release the rest of the oil. Rough chop the tomatoes and add to the salad bowl.
- In a small dish, mix the chipotle mayonnaise, sour cream, sugar, and vinegar together. Add the dressing to the salad and toss until well combined. add salt and pepper to taste. Cover the bowl with plastic wrap and chill until ready to serve.
Notes
- Any type of pasta will work. We used Trottole pasta that has a lot of swirls and curves to hold the sauce.
- Two chicken breasts will make about 2-1/2 to 3 cups of shredded or chopped chicken. If you purchase a rotisserie chicken, shred part of it and measure out about 2-1/2 cups for the salad.
Nutrition
Serving: 3/4 cup | Calories: 360kcal | Carbohydrates: 34g | Protein: 20g | Fat: 17g | Sodium: 439mg
