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Ingredients
Scale
- 8 ounces penne pasta
- 1 tablespoon extra virgin olive oil
- 2 medium boneless, skinless chicken breasts, diced into ½-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup mayonnaise
- 2 tablespoons Sriracha
- 1 medium lime, juiced
- 1 red bell pepper, finely diced
- 1 can (15 ounces) sweet corn kernels, drained
- ¼ cup grated parmesan cheese
- ¼ cup fresh cilantro, chopped for garnish
Instructions
- Boil a large pot of salted water; add penne pasta and cook al dente. Drain and rinse to cool.
- In a bowl, mix diced chicken with garlic powder, paprika, salt, and pepper, then cook in olive oil until golden brown.
- Prepare the dressing by whisking mayonnaise, Sriracha, and lime juice until smooth.
- Combine cooked pasta, cooled chicken, diced red bell pepper, sweet corn, and grated parmesan in a large bowl.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Serve immediately or chill in the fridge, garnishing with cilantro before serving.
Notes
Adjust the amount of Sriracha to suit your spice preference.
Chilling the salad for at least 30 minutes enhances the flavors.
The salad can be made a day ahead for better flavor melding.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Fusion
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 20
- Cholesterol: 50