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Fiber-rich Tex-Mex pasta salad with grilled chicken - an energy-giving, homestyle meal that's quick to make!
A vibrant and creamy Tex-Mex pasta salad loaded with corn, black beans, and colorful peppers, all tossed in a zesty, homemade dressing. Perfect for picnics, potlucks, or a light summer meal.
Serving size: 1.5 cups
Perfectly juicy and tender grilled chicken breasts with a simple, savory seasoning. This quick and healthy recipe is a weeknight dinner staple, perfect for salads, sandwiches, or as a main course.
Serving size: 1 piece
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Fiber-rich Tex-Mex pasta salad with grilled chicken - an energy-giving, homestyle meal that's quick to make!
This tex_mex dish is perfect for dinner. With 1330.75 calories and 83.62g of protein per serving, it's a nutritious choice for your meal plan.
Cook the pasta in a large pot of generously salted boiling water according to package directions until al dente, typically 8-10 minutes. Drain the pasta immediately and rinse thoroughly under cold running water to halt the cooking process and cool it down. Shake off excess water and transfer to a large mixing bowl.
While the pasta is cooking, prepare the dressing. In a separate medium bowl, whisk together the mayonnaise, sour cream, fresh lime juice, and taco seasoning until the mixture is smooth and creamy. Season with salt and black pepper to your liking.
To the large bowl with the cooled pasta, add the rinsed and drained black beans, drained corn, diced red bell pepper, diced red onion, minced jalapeño (if using), and freshly chopped cilantro.
Pour the prepared creamy dressing over the pasta and vegetable mixture. Use a large spoon or spatula to gently toss everything together until all ingredients are evenly coated.
For the best flavor, cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld together. For optimal results, chill for 1-2 hours before serving.
Just before serving, gently fold in the diced avocado (if using) to prevent it from browning. Give the salad a final stir, taste, and adjust seasoning with more salt, pepper, or lime juice if needed. Serve chilled.
Prepare the Chicken: Pat the chicken breasts completely dry with paper towels. Place them one at a time between two sheets of parchment paper or in a zip-top bag. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 3/4-inch. This is the key to even cooking.
Season the Chicken: In a small bowl, whisk together the sweet paprika, garlic powder, onion powder, dried oregano, kosher salt, and black pepper. Drizzle the olive oil over the chicken breasts, using your hands to coat them evenly. Sprinkle the spice mixture over all sides of the chicken, pressing it in gently to adhere.
Preheat and Prep the Grill: Preheat your grill to medium-high heat, aiming for a temperature between 400-450°F (200-230°C). Once hot, clean the grill grates thoroughly with a grill brush. Lightly oil the grates using a paper towel dipped in a high-smoke-point oil to prevent sticking.
Grill the Chicken: Place the seasoned chicken breasts on the hot grill. Close the lid and cook for 6-8 minutes on the first side, resisting the urge to move them. Flip the chicken and cook for another 6-8 minutes on the second side, or until the internal temperature reaches 165°F (74°C) in the thickest part when checked with a meat thermometer.
Rest and Serve: Transfer the cooked chicken to a clean cutting board or plate. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist result. Slice against the grain and serve immediately.
