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A bowl of protein-packed chicken taco pasta topped with cheese and fresh herbs.

Chicken Taco Pasta Salad

A delightful fusion of grilled chicken, fresh vegetables, and chewy pasta in one satisfying dish, perfect for busy weeknights or summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Proteins
  • 8 oz Pasta of choice Opt for whole grain or a gluten-free variety.
  • 12 oz Grilled chicken chunks Pre-cooked chicken pieces save time.
Vegetables and Beans
  • 1 cup Canned corn, drained Adds sweetness and crunch.
  • 1 cup Canned black beans, drained A source of fiber and protein.
  • 1 cup Pico de gallo Fresh mix of tomatoes, onions, and cilantro.
Dressing and Garnish
  • 1 cup Bolthouse Farms Cilantro Avocado Dressing Provides creamy richness.
  • Chopped cilantro, optional for garnish Enhances the dish’s appeal.

Method
 

Preparation
  1. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water.
  2. While the pasta cooks, drain the canned corn and black beans. Microwave the chicken according to the package instructions and cut into bite-sized pieces.
Mixing
  1. In a large mixing bowl, combine cooled pasta, grilled chicken, drained corn, black beans, and pico de gallo. Toss gently.
  2. Drizzle the dressing over the mixture and gently toss to ensure everything is evenly coated.
Serving
  1. Top with optional chopped cilantro. Serve immediately.

Notes

Make it ahead by storing the dressing separately. Customize with ingredients like bell peppers or cucumbers. Ideal for meal prep!