Mexican Chicken and Pasta Salad
8 servings
85 minutes
Mexican chicken and pasta salad is a harmony of flavors and textures that combines the spice of cumin and chili with the tenderness of chicken breast and the juiciness of fresh vegetables. Despite its name, its roots are closer to Moroccan traditions where spices play a key role. It features a rich, spicy flavor with a slight tang from lemon juice, while cheddar cheese adds a creamy softness. This salad is perfect as a standalone dish or as a side to meat or fish. Serving it chilled brings out all its flavor nuances. Light yet nutritious, it is ideal for summer dinners or festive tables, adding an exotic touch to familiar menus.
1
Cook the pasta according to the package instructions, drain the water, rinse, and set aside. Boil the chicken breasts.
- Pasta: 240 g
- Chicken breast: 2 pieces
2
Chop the vegetables and mix with the pasta in a large bowl.
- Canned sweetcorn: 240 g
- Courgette: 1 piece
- Celery: 1 stem
- Sweet pepper (capsicum): 1 piece
- Spring onion: 2 bunchs
- Green bell pepper: 1 piece
- Cheddar cheese: 60 g
- Green salad leaves: 210 g
- Cilantro: 20 g
3
For the dressing, mix mayonnaise, sour cream, lemon juice, sugar, salt, cumin, and chili.
- Mayonnaise: 135 g
- Sour cream: 50 g
- Lemon juice: 2 tablespoons
- Sugar: 2 teaspoons
- Salt: 0.5 teaspoon
- Caraway: 0.8 teaspoon
- Chili powder: 0.5 teaspoon
4
Pour the salad with the prepared dressing.
- Mayonnaise: 135 g
- Sour cream: 50 g
- Lemon juice: 2 tablespoons
- Sugar: 2 teaspoons
- Salt: 0.5 teaspoon
- Caraway: 0.8 teaspoon
- Chili powder: 0.5 teaspoon
5
Put the prepared salad in the fridge for 30 minutes, then serve it on the table. Enjoy your meal!
