Description
A nutritious and filling pasta salad bursting with protein from chicken and Greek yogurt, perfect for any gathering.
Ingredients
Scale
- 12 oz gluten free pasta
- 30 oz frozen corn (fire roasted or regular)
- 2 cups cooked shredded chicken
- 1 cup diced red onion
- 1/3 cup chopped cilantro
- 1 cup cotija cheese (crumbled)
- 3/4 cup plain non-fat Greek yogurt
- 1/2 cup avocado oil mayo
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt (+ more to taste)
- Pinch cayenne
Instructions
- Cook the pasta according to package directions, drain, and cool under cold running water. Set aside.
- Combine the dressing ingredients in a bowl and whisk to combine.
- Add the cooked pasta to a large bowl with the cooked corn, onion, diced chicken, cilantro, and 3/4 cup of the cotija cheese.
- Pour the dressing over top and toss to combine. Season with salt to taste and toss again.
- Sprinkle the rest of the cheese and some extra chopped cilantro on top and enjoy!
Notes
Allow the salad to sit for 15-30 minutes after preparation for the flavors to meld beautifully.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg