Ensalada de pasta con pollo y chipotle para triunfar en la cena

Ingredientes

• 1 lb short-cut pasta (like rotini or fusilli)
• 2 large boneless, skinless chicken breasts (about 1 lb total)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 1 cup frozen or fresh corn kernels
• 1 red bell pepper, diced
• 1/2 cup chopped fresh cilantro
• 1/4 cup finely diced red onion, soaked in cold water for 10 minutes and drained
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon adobo sauce from the can
• Juice of 1 lime
• 1 teaspoon ground cumin

Preparación

1. 1

   Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking. Drizzle with a tiny bit of olive oil and toss to prevent sticking.

2. 2

   While the pasta cooks, season the chicken breasts on both sides with smoked paprika, garlic powder, salt, and pepper.

3. 3

   Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Let the chicken rest on a cutting board for 5 minutes, then dice into bite-sized cubes.

4. 4

   In the same skillet over high heat, add the corn kernels and cook for 3-4 minutes, stirring occasionally, until charred.

5. 5

   In a very large mixing bowl, combine the cooled pasta, diced chicken, charred corn, diced red bell pepper, rinsed black beans, and soaked red onion. Toss gently to distribute.

6. 6

   In a small bowl, whisk together the Greek yogurt, mayonnaise, minced chipotle peppers, adobo sauce, lime juice, and cumin. Taste and adjust salt and pepper.

7. 7

   Pour the dressing over the pasta mixture. Use a rubber spatula to fold everything together until well coated. Fold in the fresh cilantro.

8. 8

   Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours, to allow flavors to meld. Stir in a reserved tablespoon or two of dressing just before serving if the salad seems dry.