Ensalada de pasta con pollo al estilo del suroeste

Ingredientes

• 2 cups Cooked chicken breast, diced or shredded
• 1.5 cups Sweet corn (fresh, frozen, or fire-roasted)
• 1 large Red bell pepper, finely diced
• 1/2 medium Red onion, finely diced
• 1/2 cup Fresh cilantro, chopped
• 2 Ripe avocados, sliced or cubed
• 1/2 cup Mayonnaise
• 1/2 cup Sour cream
• 3 tbsp Lime juice, freshly squeezed
• 1 tbsp Chili powder
• 1 tsp Ground cumin
• 1 tsp Salt (plus more for pasta water)
• 1/2 tsp Black pepper

Preparación

1. 1

   Bring a large pot of heavily salted water to a rolling boil. Cook the pasta for one minute less than the package directions suggest to achieve a firm al dente texture. Drain and set aside to cool completely.

2. 2

   Prepare the chicken by dicing it into bite-sized cubes. If starting from scratch, sear the chicken in a pan with a little lime juice and cumin until cooked through.

3. 3

   In a small mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until the dressing is smooth and well-combined.

4. 4

   Finely dice the red bell pepper and red onion. Chop the cilantro and ensure the black beans are thoroughly rinsed and drained.

5. 5

   In a very large mixing bowl, combine the cooled pasta, chicken, black beans, corn, red pepper, red onion, and cilantro.

6. 6

   Pour the dressing over the pasta mixture and use a large spatula to gently fold everything together until every ingredient is evenly coated.

7. 7

   Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and deepen.

8. 8

   Just before serving, gently fold in the fresh avocado slices to prevent them from browning or breaking apart.