Creamy and spicy with a little bit of crunch this Southwest Chicken Pasta Salad is the perfect side dish for your next get together!
So I first made this salad this past Summer on a whim. I love salads that are filled with things, and I was kinda feeling like I wanted something with a little bit of kick behind it and I seen that I had some chipotle ranch in my fridge so the vision of southwest cam about.
We have a lot of bonfires at our home during the spring, summer and fall. When winter hits it turns into game night, I made this a few weeks ago for our game night because it was such a hit back this summer! Guess what I forgot to do!! I forgot to serve it at our game nigh! Ugh, rookie move right!
So the husband, kids and I got to enjoy this salad as our side dish a few nights for dinner. But I wasn’t going to complain, we love the stuff so you really didn’t need to twist my arm to add it to our meal one bit! My husband it a little more hesitant when it comes to those types of things because he is a “leftover hater”. Seriously?
So this has all the flavors in it that I love when I think of southwest meals! It has tomatoes, green onions, corn, black beans, chicken, pasta, a spicy sauce, cilantro and last but not least, tortilla strips! Seriously, I love the addition of the crunchy texture to this otherwise creamy pasta! Gives the salad some depth!
So if you’re looking for a fun, tasty side dish for your next get together I can’t recommend this Southwest Chicken Pasta Salad any more highly. Once you try it you’ll see why!
- 1 box cavatappi pasta or your favorite kind
- 2 chicken breasts cooked and diced
- 1/2 (15 ocan black beans rinsed and drained
- 1/2 (15 ocan corn drained
- 1 cup diced grape or cherry tomatoes
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 cup shredded Montery Jack cheese
- 1 bottle Chipotle Ranch dressing
- 1 oz bag tortilla strips 4.5
Cook pasts according to package directions, drain and rice under cold water, place in large serving bowl.
To bowl add your chicken breasts, black beans, corn, tomatoes, cilantro, cheese and dressing and stir to combine.
Refrigerate for about an hour or until chilled.
Before serving stir in your bag of tortilla strips.