Chicken Fajita Pasta Salad
Chicken Fajita Pasta Salad is a vibrant and flavorful dish that brings together the zesty essence of fajitas with the comfort of pasta. This easy-to-make recipe features tender chicken, colorful bell peppers, and a zesty dressing, perfect for summer gatherings or a quick weeknight meal. In just 30 minutes, you can create a visually stunning salad that’s as delicious as it is eye-catching. Whether served as a main course or side dish, this Chicken Fajita Pasta Salad will be a hit at any table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup assorted bell peppers (red, green, yellow), sliced
- 8 oz rotini pasta
- ½ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped (optional)
- Juice of 2 limes
- 2 tbsp fajita seasoning
- 3 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Season chicken breasts with fajita seasoning. Heat olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes per side until golden brown. Remove from skillet and let cool before slicing.
- In the same skillet, sauté bell peppers and red onion for about 3-4 minutes until softened.
- In a large bowl, combine cooked pasta, sliced chicken, sautéed veggies, cilantro, lime juice, salt, and pepper. Toss until well mixed.
- Chill in the fridge for at least 15 minutes before serving.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg
Keywords: Feel free to swap bell peppers for zucchini or add black beans for extra protein. Allowing the salad to chill enhances flavors; consider making it one day ahead.