This is the second pasta salad recipe in my high protein and high fiber pasta salad series! This Chipotle Chicken Pasta Salad is pull of protein from the grilled chicken, protein pasta, and black beans making this a balanced meal.
I find meal prep meals to be so unappetizing, unless they are a cold pasta salad. So, this Chipotle Chicken Pasta Salad is so perfect because it stays in the fridge for a few days and even develops flavor as it sits. I find that since you don’t have to reheat this, it works so well as meal prep.
I love using Brami Protein Pasta because it tastes the closest to real pasta, but has so much more protein and fiber that regular pasta. It also has a mild flavor, so this Mexican inspired pasta salad tastes so yummy as the sauce sinks into the fusilli crevasses.
Pasta Salad Ingredients
- Protein Pasta: Any of your favorite protein pasta works for this, but like I mentioned earlier Brami is my favorite brand.
- Protein: I find Chicken holds the best pre-cooked in the fridge, but tofu would work great in this as well.
- Fiber: Honestly any sort of bean works for this as they’re fiber powerhouses. For this recipe, I used Black Beans to go with the Mexican flavor profile.
- Veggies: This is wear things get fun with flavors and textures. I like to go with a “pico de gallo” style for the veggies in this pasta salad with Tomatoes, Jalapeños, and Cilantro.
- Toppings: I simply went with some homemade pickled onions for this for a bit of acidity.
- Dressing: I kept this very simple with Chopped Chipotle Peppers, Olive Oil, Honey, and Lime. This added so much flavor to the pasta salad.
Similar Recipes
Chipotle Chicken Pasta Salad
DifficultyMedium
Servings6
Prep time20 minutes
Cook time25 minutes
Total time45 minutes
Turn up the heat with this Spicy Chipotle Chicken Pasta Salad—a bold, zesty twist on a classic! Packed with high-protein grilled chicken, high-fiber black beans and whole wheat pasta, and tossed in a creamy chipotle-lime dressing, this salad is both nutritious and delicious. Crunchy veggies add freshness and texture, while smoky chipotle brings the perfect kick of heat. It’s the ultimate spicy pasta salad for summer BBQs, meal prep, or a quick dinner that doesn’t hold back on flavor or fuel.
Ingredients
For the Chicken
- 1/2 Pound Chicken Tenderloins
- 1 Tbsp Avocado Oil
- 2 Tsp Taco Seasoning
- 1 Tsp Smoked Paprika
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
For the Salad
- 1/2 Box Brami Pasta
- 1/2 Cup Black Beans, Drained, Rinsed
- 1/2 Cup Sweet Corn, Drained, Rinsed
- 1 Roma Tomato, Diced
- 1 Jalapeño, Diced
- 1/4 Cup Pickled Onions
- 1/4 Cup Cilantro, Chopped
For the Dressing
- 2 Tbsp Chopped Chipotle Peppers
- 1 Tbsp Olive Oil
- 1 Lime, Juiced
- 1 Tsp Honey
- Salt, To taste
- Pepper, To taste
Instructions
For the Chicken
- 1
Season the chicken with the spices and half of the oil.
- 2
Heat a pan with the remaining half of the oil. Cook the chicken for around 4 minutes each side. Set aside to rest when done.
For the Salad
- 1
Cook the pasta according to the box. Rinse with cold water once done.
- 2
In a large bowl combine all of the veggies, cooked/cooled pasta, and chopped chicken.
- 3
In a small jar, shake all of the dressing ingredients until emulsified.
- 4
Enjoy right away or store in the fridge!
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