Creamy Chipotle Lime Chicken Pasta Salad
Equipment
Ingredients
Chicken
boneless skinless chicken thighs (raw)
450 g
avocado oil
2.5 ml
lime (juiced)
1 piece
chipotle powder
8 g
garlic powder
9 g
onion powder
4.5 g
salt
3 g
black pepper
1 g
chili flakes
1 g
Dressing
plain Greek yogurt
120 g
avocado oil mayo
45 g
fresh mint
10 g
fresh basil
5 g
jalapeño
20 g
lime (juiced)
1 piece
garlic clove
3 g
salt
2 g
black pepper
1 g
water
30 ml
Salad
high protein pasta (dry)
225 g
romaine lettuce (chopped)
120 g
corn (charred)
100 g
scallions (sliced)
30 g
red onion (diced)
60 g
cilantro
10 g
feta cheese
50 g
Instructions
Season the chicken
Season chicken thighs with avocado oil, lime juice, chipotle powder, garlic powder, onion powder, salt, pepper, and chili flakes. Mix thoroughly.
Roast the chicken
Place seasoned chicken on a baking sheet and roast at 200°C for 30-35 minutes until fully cooked. Let cool slightly, then chop into bite-sized pieces.
Make the dressing
Combine Greek yogurt, avocado oil mayo, mint, basil, jalapeño, lime juice, garlic, salt, pepper, and water in a food processor. Blend until smooth. Adjust consistency with water if needed.
Cook the pasta
Cook the high-protein pasta according to package instructions. Drain and rinse with cold water to stop cooking.
Prepare vegetables
Finely chop romaine lettuce, thinly slice scallions, dice red onion, and prepare any optional additions like jalapeño or cucumber.
Assemble the salad
In a large bowl, combine cooked pasta, chopped chicken, romaine, scallions, charred corn, red onion, and cilantro. Add the dressing and toss well to coat evenly.
Serve
Top with crumbled feta, extra cilantro, and jalapeño slices if desired. Serve immediately or refrigerate until ready to eat.
Original recipe
Storage
Store in an airtight container. Best consumed within 2 days. Dressing may separate slightly - stir before serving.
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