Ensalada adictiva de pasta y tacos con pollo asado

Ingredientes

• 1 whole rotisserie chicken, skin removed and meat shredded (about 3-4 cups)
• 1.5 cups corn (canned, frozen and thawed, or fresh)
• 1 large red bell pepper, finely diced
• 1/2 medium red onion, finely diced
• 1/2 cup fresh cilantro, chopped, plus more for garnish
• 1/2 cup extra-virgin olive oil
• 1/3 cup fresh lime juice (from about 2-3 limes)
• 2 tablespoons taco seasoning
• 1 tablespoon honey or agave nectar
• 2 cloves garlic, minced
• Salt and black pepper to taste

Preparación

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the spiral pasta and cook according to package directions until al dente. Drain the pasta and immediately rinse it under cold water to stop the cooking process. Set aside to drain completely.

2. 2

   While the pasta cooks, prepare the other ingredients. Remove the skin from the rotisserie chicken and shred the meat. Finely dice the red bell pepper and red onion, chop the cilantro, and rinse and drain the black beans and corn.

3. 3

   In a small bowl or a jar with a lid, combine the olive oil, fresh lime juice, taco seasoning, minced garlic, and honey or agave. Whisk or shake vigorously until the dressing is well-emulsified. Taste and adjust seasoning with salt and pepper if needed.

4. 4

   In a large mixing bowl, combine the cooled pasta, shredded chicken, black beans, corn, diced red bell pepper, red onion, and most of the chopped cilantro. Pour about two-thirds of the vinaigrette over the salad and toss gently to coat.

5. 5

   For best results, cover and chill for at least 30 minutes before serving to allow flavors to meld. Add more dressing before serving if desired and garnish with remaining cilantro.