Ensalada de pasta con pollo y chipotle ahumado

Ingredientes

• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 12 oz short pasta (rotini, fusilli, or penne)
• 3/4 cup mayonnaise
• 1/2 cup sour cream or plain Greek yogurt
• 2-3 chipotle peppers in adobo sauce, minced
• 1 tbsp adobo sauce (from the can)
• Juice of 1 large lime
• 1/2 cup frozen or canned corn, thawed and drained
• 1 red bell pepper, diced small
• 1/4 cup chopped fresh cilantro
• 1/4 cup finely diced red onion

Preparación

1. 1

   Pat the chicken breasts dry with a paper towel. In a small bowl, mix the olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture all over the chicken.

2. 2

   Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Let it rest on a cutting board for 5 minutes before dicing into bite-sized pieces.

3. 3

   While the chicken rests, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse it briefly under cold water to stop the cooking process. Drizzle with a tiny bit of olive oil to prevent sticking.

4. 4

   In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), minced chipotle peppers, adobo sauce, and fresh lime juice. Taste and adjust the heat or tang as desired.

5. 5

   Add the cooled pasta, diced chicken, corn, red bell pepper, red onion, and cilantro to the bowl with the dressing. Gently fold everything together until evenly coated.

6. 6

   Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld. Before serving, give it a good stir. If it seems dry, add a splash of milk or a dollop of extra mayo to loosen it up.