Description
A vibrant, cold chicken salad with grilled corn, tender pasta, avocado, and creamy tangy dressing. Perfect for planned meals or light lunches.
Ingredients
3 cups baby spinach
2 cups shredded chicken
3 cups cooked bowtie pasta
2 ears of corn
2 teaspoons olive oil
Salt to taste
2 avocados, sliced
½ cup black beans
1 bunch cilantro, chopped
½ red onion, thinly sliced
½ cup crumbled cotija or queso fresco cheese
â…“ cup light mayo
1 teaspoon cayenne pepper
1 teaspoon minced garlic
2 tablespoons freshly squeezed lime juice
Instructions
Whisk light mayo, cayenne pepper, minced garlic, and lime juice for the dressing.
Brush corn with olive oil and season with salt.
Grill corn over medium-high heat for 5-10 minutes.
Cool slightly, then cut kernels from cobs.
Combine spinach, chicken, pasta, corn kernels, avocado, black beans, cilantro, red onion, and cheese in a bowl.
Pour dressing over salad.
Toss thoroughly until well combined.
Serve immediately or chill ingredients with dressing separate for up to 24 hours before serving.
Notes
Toss dressing with ingredients just before serving to maximize texture.
Use rotisserie chicken for convenience.
Cotija can be substituted with vegan cheese alternative if desired.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Grilling
- Cuisine: Mexican