Mexican Street Corn Chicken Pasta Salad
This super easy Mexican Street Corn Chicken Pasta Salad is the perfect summer staple main dish or side dish recipe. Healthy, delicious, and full of flavor!
Servings:8 servings
Ingredients
- 3 cups baby spinach
- 2 cups shredded chicken, rotisserie chicken works well
- 3 cups cooked bowtie pasta noodles, or another short noodle
- 2 ears of corn
- 2 teaspoons olive oil
- salt to taste
- 2 avocados, sliced
- ½ cup black beans
- 1 bunch cilantro, chopped
- ½ red onion, thinly sliced
- ½ cup crumbled cotija , or queso fresco cheese
Dressing
- ⅓ cup light mayo
- 1 teaspoon cayenne pepper
- 1 teaspoon minced garlic
- 2 tablespoons freshly squeezed lime juice
Instructions
- In a small bowl, whisk together dressing ingredients and set aside.
- Brush corn with oil and season with salt to taste. Grill over medium-high heat for 5-10 minutes, turning throughout, until kernels begin to char. Allow to cool slightly before using a sharp knife to cut kernels from the cobs.
- In a large bowl combine spinach, chicken, pasta, grilled corn, avocados, black beans, cilantro, onions, and cheese. Pour dressing over the top and toss to combine. Serve immediately.
Notes
To make ahead, combine salad ingredients, cover and chill. Cover and chill dressing also until ready to serve, then toss dressing and salad just before serving.
Serves about 8 as a side dish, 4-6 as a main dish.
Nutrition
Calories: 318 kcal, Carbohydrates: 30 g, Protein: 16 g, Fat: 16 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 36 mg, Sodium: 218 mg, Potassium: 561 mg, Fiber: 6 g, Sugar: 3 g, Vitamin A: 1336 IU, Vitamin C: 11 mg, Calcium: 79 mg, Iron: 2 mg