Chipotle Ranch Chicken and Pasta Salad is a tantalizing dish that combines the zesty flavors of chipotle peppers with the creamy richness of ranch dressing, resulting in a delectable meal that is perfect for summer gatherings or quick weekday dinners. The succulent chicken, tender pasta, and an array of colorful vegetables are coated in a flavorful dressing, creating a symphony of flavors and textures that will delight your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
CHIPOTLE RANCH CHICKEN AND PASTA SALAD
Make a lazy-day chicken salad. When dinnertime rolls around, every delicious bite will be ready and waiting.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally and adding corn during last 3 minutes of cooking.
- Drain pasta with corn; rinse with cold water. Shake to drain well.
- Meanwhile, in large bowl, stir together seasoning mix and milk until blended. Stir in mayonnaise. Stir in pasta with corn, chicken, tomato and onions. Refrigerate at least 1 hour.
- Serve with lime wedges. Cover; refrigerate any remaining salad.
Nutrition Facts : Calories 480, Carbohydrate 43 g, Cholesterol 70 mg, Fat 2, Fiber 2 g, Protein 29 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 6 g, TransFat 0 g
CHIPOTLE RANCH CHICKEN PASTA SALAD
Pasta salad filled with shredded chipotle chicken, lettuce, grape tomatoes, and roasted vegetables. This chipotle ranch chicken pasta salad is delicious, easy to make, and perfect for summer picnics.
Provided by Andrea Giang
Categories Entree
Time 55m
Yield 3-4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400F. Lightly grease a baking tray with nonstick cooking spray or a drizzle of olive oil. Place asparagus, mushrooms, and zucchini in a single layer. Roast the vegetables for about 15-20 minutes until tender. Other ideas for vegetables can include onions and carrots. Or, if you prefer, just throw everything on a grill. Once the vegetables are done, set them aside for now.
- Marinate the chicken in honey, chipotle peppers, adobo sauce from the chipotle peppers, and salt. The longer you marinate the chicken the better. But you can just do a quick marinade and then pour the sauce into the skillet to cook with the chicken.
- Heat olive oil in a medium sized skillet for about a minute. Add the chicken to the skillet and cook over medium to high heat for about a minute or two before flipping to the other side. Cook for another minute or two. Add the rest of the marinade into the skillet and then cover tightly with a lid. Lower the heat to about medium and cook covered for about 10 minutes. Then turn off the heat, and let the chicken sit for an additional 10 minutes with the skillet still tightly covered. The heat will continue to cook the chicken and allow it to remain tender.
- Once the chicken has cooled, shred the chicken and mix in the chipotle sauce so that the chicken is covered in the sauce.
- In a medium pot, heat water and cook the pasta according to the directions on the packaging. I prefer the pasta in my salad a little softer. Drain the water. Run the pasta through cold water.
- Add the pasta, shredded chicken with all the sauce, roasted vegetables, roughly torn butter lettuce, chopped tomatoes, and ranch into a large bowl. Toss and mix until all the ingredients are well combined.
- Serve the chipotle ranch chicken pasta salad cold.
HONEY-CHIPOTLE CHICKEN PASTA SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to a boil. Cook the pasta in the boiling water until al dente according to the package instructions. Drain and transfer to a large bowl.
- Toss the pasta with the Honey-Chipotle Vinaigrette. Season with salt and pepper. Next, add the chicken, cherry tomatoes and banana peppers. Toss it all and transfer to a pasta bowl for serving. Top with fanned-out avocado slices and garnish with the chives.
- Put the vinegar, mayo, honey, chipotle, mustard, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle in the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more chipotle if you want it more spicy.
CHIPOTLE MOZZARELLA PASTA SALAD
Provided by Ree Drummond : Food Network
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Cook the pasta according to the package directions. Drain it, rinse under cool water and set aside in a large bowl.
- Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons vinegar and stir until smooth. Add the chipotles in adobo sauce and 1/2 teaspoon each of salt and pepper. Stir the dressing until combined. Give it a taste and add more vinegar if you'd like it to have a bit more bite. Add more adobo sauce if you'd like it to have a little more heat.
- Drizzle the dressing over the pasta, then throw in the tomatoes and cucumber and add the cheese. Stir the pasta around, then add the basil and stir until just combined. Taste and adjust the seasoning as needed, then cover the bowl with plastic wrap and chill it for at least 2 hours or up to 24 hours.
- Transfer to a serving bowl and garnish with more basil.
Tips:
- Use high-quality ingredients for the best flavor. Fresh vegetables, tender chicken, and a flavorful dressing will make all the difference.
- Cook the chicken thoroughly to ensure it is safe to eat. You can use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- If you don't have any cooked chicken, you can use a rotisserie chicken from the grocery store. Just be sure to remove the skin and bones before adding it to the salad.
- Feel free to adjust the amount of dressing to your liking. If you prefer a lighter salad, use less dressing. If you like a more flavorful salad, add more dressing.
- Serve the salad immediately after making it, or store it in the refrigerator for later. The salad will keep for up to 3 days in the refrigerator.
Conclusion:
Chipotle ranch chicken and pasta salad is a delicious, easy-to-make salad that is perfect for a summer picnic, potluck, or lunch. The combination of tender chicken, flavorful pasta, crunchy vegetables, and creamy chipotle ranch dressing is sure to please everyone. So next time you're looking for a quick and easy meal, give this salad a try.
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