MEXICAN STREET CORN CHICKEN PASTA SALAD

INGREDIENTS

  • 3 cups baby spinach
  • 2 cups shredded chicken rotisserie chicken works well
  • 3 cups cooked bowtie pasta noodles or another short noodle
  • 2 ears of corn
  • 2 teaspoons olive oil
  • salt to taste
  • avocados, sliced
  • 1/2 cup black beans
  • 1 bunch cilantro, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 cup crumbled cotija or queso fresco cheese

Dressing

  • 1/3 cup light mayo
  • 1 teaspoon cayenne pepper
  • 1 teaspoon minced garlic
  • 2 tablespoons freshly squeezed lime juice

Instructions

  1. In a small bowl, whisk together dressing ingredients and set aside.

  2. Brush corn with oil and season with salt to taste. Grill over medium-high heat for 5-10 minutes, turning throughout, until kernels begin to char. Allow to cool slightly before using a sharp knife to cut kernels from the cobs.

  3. In a large bowl combine spinach, chicken, pasta, grilled corn, avocados, cilantro, onions, and cheese. Pour dressing over the top and toss to combine. Serve immediately.

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