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Ingredients
Scale
- 1 lb chicken breasts
- 2 tbsp taco seasoning
- 2 tbsp olive oil (or your choice of cooking oil)
- 2/3 cup red enchilada sauce
- 1/3 cup sour cream
- Juice of 1/2 lime
- 1 (16 oz) package pasta, cooked (your choice, preferably rotini or penne)
- 1 can black beans, drained and rinsed
- 1 can yellow corn, drained
- 1/2 cup red onion, diced
- 1 jalapeño, finely chopped
- 1 can chopped olives (optional)
- 1/4 cup chopped cilantro, for garnish
Instructions
- Prepare chicken breasts by patting them dry and coating with taco seasoning.
- Heat olive oil in a non-stick skillet and cook seasoned chicken for 5-7 minutes on each side until cooked through.
- Let chicken cool, then chop into 1/2-inch cubes.
- In a bowl, combine red enchilada sauce, sour cream, and lime juice to make the dressing.
- Add chopped chicken, cooked pasta, black beans, corn, red onion, jalapeño, and optional olives to the dressing. Stir gently to coat.
- Top with chopped cilantro, cover, and chill for at least an hour before serving.
Notes
Using leftover or rotisserie chicken saves time.
Adjust the spice level by varying the amount of jalapeño.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 18
- Saturated Fat: 4.5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 10
- Protein: 20
- Cholesterol: 65