Description
A tasty and nutritious dish packed with protein, perfect for any occasion.
Ingredients
Scale
- 12 oz gluten-free pasta
- 30 oz frozen corn (fire roasted or regular, cooked)
- 2 cups cooked shredded chicken (rotisserie)
- 1 cup diced red onion
- 1/3 cup chopped cilantro
- 1 cup cotija cheese (crumbled)
- 3/4 cup plain non-fat Greek yogurt
- 1/2 cup avocado oil mayo
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt (+ more salt to taste)
- Pinch cayenne
Instructions
- Cook the pasta according to package directions. Drain and cool it under cold running water. Set it aside.
- In a bowl, combine the dressing ingredients and whisk them together until well mixed.
- In a large bowl, add the cooked pasta, cooked corn, diced onion, shredded chicken, cilantro, and 3/4 cup of the cotija cheese.
- Pour the dressing over the pasta and toss everything until combined. Taste and add more salt if needed.
- Top with the remaining cotija cheese and some extra chopped cilantro before serving.
Notes
Ensure the pasta is thoroughly cooled before mixing to prevent it from getting soggy. Rotisserie chicken makes it quick and easy, but you can also use leftover chicken.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg