Chicken Taco Pasta Salad (High Protein!)

The aroma of tacos fills the kitchen, promising a burst of flavor that excites the senses. If you’re looking for a dish that combines the comfort of pasta with the zestiness of tacos, you’ve found it! This Chicken Taco Pasta Salad (High Protein!) takes just about 30 minutes to whip up and offers a satisfying, protein-packed meal that’s perfect for any occasion.

This recipe is ideal for busy weeknights, potlucks, or meal prep for lunches throughout the week. Plus, you can easily make it ahead of time and store it in the fridge for a quick grab-and-go option.

Why You’ll Love This Recipe

• It’s a hearty dish loaded with protein from the chicken and beans.
• The crunchy corn and fresh pico de gallo add vibrant flavor and texture.
• It’s incredibly easy to prepare, taking just about 30 minutes.
• The Bolthouse Farms Cilantro Avocado dressing brings a creamy, zesty finish.

What You’ll Need

Gather these ingredients to bring your Chicken Taco Pasta Salad to life:

For the Salad

• 8 oz. Pasta of choice
• 12 oz. Grilled chicken chunks, cooked and diced
• 1 cup Canned corn, drained
• 1 cup Canned black beans, drained
• 1 cup Pico de gallo

For the Dressing

• 1 cup Bolthouse Farms Cilantro Avocado Dressing

For Serving

• Chopped cilantro, optional for garnish

Note: You can use any pasta shape you prefer.

Substitutions & Swaps

• Substitute grilled chicken with rotisserie chicken.
• Use fresh corn instead of canned for a sweeter flavor.
• Swap pico de gallo for diced tomatoes for a different twist.
• Use Greek yogurt instead of dressing for a lighter option.

How to Make It

A fresh and flavorful Chicken Taco Pasta Salad is just a few steps away.

1. Cook the Pasta

Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool the pasta down.

2. Prepare the Ingredients

While the pasta cooks, open your canned beans and corn and drain. Microwave the chicken chunks according to the package instructions and cut into small, bite-sized pieces.

3. Combine Ingredients

In a large mixing bowl, combine the cooked pasta, chicken, corn, beans, and pico de gallo.

4. Dress the Salad

Pour the Bolthouse Farms Cilantro Avocado dressing over the ingredients. Toss gently to ensure everything is evenly coated.

5. Serve and Garnish

Top with some chopped cilantro and enjoy!

How to Store It

Fridge: 3 to 5 days in an airtight container.
Freezer: No, will affect the salad’s texture.
Reheat: Toss in the microwave for 1–2 minutes.

Tips for Best Results

• Cook pasta just until al dente for the best texture.
• Refrigerate the salad for 30 minutes before serving for enhanced flavors.
• Use high-quality dressing for the best taste.
• Add extra toppings like avocado or cheese for variation.

Serving Suggestions

• Serve as a main dish for a light dinner.
• Pair with tortilla chips for a crunchy side.
• Great for meal prep or summer potlucks.