Chicken
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High-Protein Chicken Pasta Salad
Prep
cook
total
Ingredients
- Chicken thighs, as much as desired
- Salt, to taste
- Black pepper, to taste
- 4 tablespoons Spanglish Asadero Chipotle Chicken Seasoning
- 2 tablespoons paprika
- 1½ cups corn
- Spanglish Asadero Elote seasoning, to taste
- ½ cup Greek yogurt (for extra protein) or sour cream
- 4 tablespoons mayonnaise
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
- Juice of 1–2 limes
- Protein pasta, as much as desired
- Red onion, to taste, finely chopped
- Serrano pepper, to taste, finely chopped
- Fresh cilantro, to taste, chopped
- Cotija cheese, to taste
- Tajín, optional
Chipotle Chicken
Directions
- Season the chicken thighs with salt, black pepper, 4 tablespoons of Spanglish Asadero Chipotle Chicken seasoning, and 2 tablespoons of paprika. Mix well until the chicken is evenly coated.
- Grill the chicken or cook it in a skillet until fully cooked and nicely browned. Remove from the pan and set aside.
- In the same skillet, add 1½ cups of corn. Season with Spanglish Asadero Elote seasoning and cook for approximately 6 minutes, stirring occasionally.
- For the dressing, combine ½ cup Greek yogurt (or sour cream), 4 tablespoons mayonnaise, salt, black pepper, paprika, and the juice of 1–2 limes. Mix until smooth and well combined.
- Cook your protein pasta according to the package directions and add it to a large bowl.
- Add the chopped red onion, serrano pepper, cilantro, cooked corn, and chicken cut into small cubes.
- Pour in the dressing and mix everything together until well coated.
- Finish with crumbled Cotija cheese and, if desired, a sprinkle of Tajín.
