Sriracha Chicken Pasta Salad (Print Version)
# Ingredients:
01 -
8 ounces penne pasta
02 -
1 tablespoon extra virgin olive oil
03 -
2 medium boneless, skinless chicken breasts, diced into ½-inch pieces
04 -
1 teaspoon garlic powder
05 -
1 teaspoon paprika
06 -
1 teaspoon kosher salt
07 -
½ teaspoon black pepper
08 -
½ cup (116 g) mayonnaise
09 -
2 tablespoons sriracha
10 -
1 medium lime, juiced
11 -
1 red bell pepper, finely diced
12 -
1 can (15 ounces) sweet corn kernels, drained
13 -
¼ cup (25 g) grated parmesan cheese
14 -
¼ cup fresh cilantro, chopped for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook al dente according to the package instructions. Drain the pasta, then rinse with cold water to stop the cooking process. Set aside.
02 -
In a medium bowl, combine the diced chicken, garlic powder, paprika, salt, and pepper. Toss until the chicken is evenly coated.
03 -
To a large, nonstick skillet over medium heat, add olive oil. Once hot, add the seasoned chicken. Cook, stirring occasionally, until golden brown and fully cooked to an internal temperature of 165°F, about 6–8 minutes. Remove the skillet from the heat and allow the chicken to cool completely.
04 -
In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth and creamy. Set aside.
05 -
In a large mixing bowl, combine the cooked pasta, chicken, bell pepper, corn kernels, and parmesan.
06 -
Pour the sriracha mayonnaise sauce over the pasta mixture. Toss everything together until evenly coated.
07 -
Serve immediately. Or, cover the bowl and refrigerate to let the flavors develop until ready to serve. Before serving, garnish with chopped fresh cilantro.
# Notes:
01 -
Refrigerating the salad allows the flavors to infuse better.