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 dry pasta
- 1 tablespoon olive oil
- 2 cooked chicken breasts chopped or shredded, 2½ cups
- ½ red onion diced
- 3 stalks celery diced
- ¼ cup fresh chopped chives
- ¼ cup fresh chopped parsley
- ½ cup sun-dried tomatoes packed in oil
- ½ cup chipotle aioli homemade or storebought
- 2 tablespoons sour cream
- 1 tablespoon granulated sugar or honey
- 1 tablespoon white vinegar
- Salt and pepper
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
Pasta: Any short pasta works well. We used trottole, which has plenty of swirls and curves to catch the creamy dressing. Rotini, fusilli, or penne are great options too.
Chicken: Two cooked chicken breasts make about 2½ to 3 cups of shredded or chopped chicken. If you’re using a rotisserie chicken, just shred and measure out about 2½ cups for the salad.
Chipotle aioli: Store-bought keeps things simple, but homemade gives you control over heat and flavor. You can also mix chipotle peppers in adobo with mayo or sour cream as a quick substitute.
Sour cream: Adds creaminess and tang. Greek yogurt works if you prefer a lighter option, though it’s slightly tangier.
Sun-dried tomatoes: Oil-packed tomatoes add chewy texture and savory depth. Just drain and pat dry before adding to keep the salad from getting greasy.
Nutrition
Serving: 1serving | Calories: 360kcal | Carbohydrates: 34g | Protein: 20g | Fat: 17g | Sodium: 439mg
