Chicken Fajita Pasta Salad
Chicken Fajita Pasta Salad is a vibrant and flavorful dish that brings together tender chicken, colorful bell peppers, and fusilli pasta, all tossed in a zesty lime dressing. Perfect for picnics, barbecues, or weeknight dinners, this easy recipe will have everyone at the table smiling with each delicious bite. Quick to prepare and highly customizable, it’s an ideal choice for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz fusilli pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, thinly sliced
- ½ cup fresh cilantro, chopped
- ¼ cup olive oil
- 3 tbsp lime juice
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the fusilli pasta in salted water until al dente. Drain and rinse under cold water.
- Season chicken breasts with salt, pepper, chili powder, and garlic powder. Heat olive oil in a skillet over medium heat; cook chicken until golden brown (6-7 minutes per side). Let cool and slice.
- Dice bell peppers and slice red onion thinly.
- Whisk together olive oil, lime juice, chili powder, garlic powder, salt, and pepper in a small bowl.
- In a large mixing bowl, combine cooked pasta, sliced chicken, chopped vegetables, and fresh cilantro. Toss with dressing until well coated.
- Serve immediately or refrigerate for later.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Feel free to substitute chicken with shrimp or black beans for a vegetarian option. Add avocado or cheese for extra creaminess. Store leftovers in an airtight container for up to three days.