Mexican Street Corn Chicken Pasta Salad
This salad is loaded with tender chicken, grilled corn, pasta, veggies, and tossed in a creamy dressing for a delicious, flavor-packed dinner or summer side dish!
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Servings: 8
Ingredients
Dressing
- 3 ounces cream cheese softened
- ¼ cup sour cream
- 2 Tablespoons avocado oil
- 2 cloves garlic finely minced
- 1 Tablespoon chopped fresh chives
- Kosher salt and black pepper to taste
Mexican Street Corn Chicken Pasta Salad
- 2 ears corn
- 2 teaspoons avocado oil
- salt to taste
- 1 ½ cups baby spinach
- 2 cups cooked, diced, or shredded chicken (A rotisserie chicken works great for this)
- 3 cups cooked bowtie pasta noodles
- ½ cup black beans
- 1 bunch cilantro chopped
- ½ red onion thinly sliced
- ½ cup crumbled queso fresco cheese
- 1 avocado, sliced (optional)
Instructions
For The Dressing
- In a small bowl, whisk together dressing ingredients. Cover and set aside.
- Lightly brush the corn with avocado oil and season with salt to taste. Grill over medium-high heat for 8 to 10 minutes, turning occasionally, until the kernels start to char. Let cool slightly, then use a knife to slice the kernels off the cob.
For The Mexican Street Corn Chicken Pasta Salad
- In a large bowl, add the baby spinach, chicken, pasta, grilled corn, black beans, cilantro, onions, cheese, and avocado, if using. Gently toss to combine.
- Pour the dressing over the top and toss again to combine. Serve immediately and enjoy!
Notes
- If you’d like to make this in advance, mix the salad ingredients together, cover, and refrigerate. Store the dressing separately in the fridge as well, then toss everything together right before serving.
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