Sriracha Chicken Pasta Salad
This vibrant Sriracha Chicken Pasta Salad combines penne pasta, juicy chicken, and a tangy sriracha mayo dressing for a refreshing cold dish that's perfect for any occasion.
Equipment
- Large pot
- Nonstick skillet
- Medium Bowl
- Small bowl
- Large mixing bowl
Ingredients
- 8 ounces penne pasta uncooked
- 1 tablespoon extra virgin olive oil (15 ml)
- 2 medium boneless, skinless chicken breasts diced into ½-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup mayonnaise (116 g)
- 2 tablespoons sriracha (30 g)
- 1 medium lime juiced
- 1 medium red bell pepper finely diced
- 1 can sweet corn kernels (15 ounces or 425 g), drained
- ¼ cup grated parmesan cheese (25 g)
- ¼ cup fresh cilantro chopped for garnish
Instructions
- Start by boiling water in a large pot. You will know it is ready when it is bubbling furiously. Toss in the penne and let it cook until it is just al dente, stirring occasionally to prevent sticking. This should take about 8-10 minutes.
- Heat the olive oil in a nonstick skillet over medium heat. Add the diced chicken and cook for about 10 minutes, or until fully cooked. Season with garlic powder, paprika, kosher salt, and black pepper. The chicken should have a savory aroma when it is ready.
- In a medium bowl, stir together the mayonnaise, sriracha, and lime juice until smooth. The tangy scent will become prominent. Adjust the sriracha to taste for your desired level of spice.
- Once the pasta has cooled, toss it into a large mixing bowl with the chicken, diced red bell pepper, and sweet corn. Add the sauce and gently mix until everything is evenly coated. You should see vibrant colors and feel the creamy texture without mushing the pasta.
- Sprinkle the grated parmesan cheese and fresh cilantro over the top. Lightly toss to incorporate these garnishes without over-mixing, ensuring the pasta's texture remains intact.
- Let the pasta salad chill in the refrigerator for at least 30 minutes. This melds all the flavors together. Before serving, taste and adjust seasoning as necessary.
Notes
Store in an airtight container in the refrigerator for 2-3 days. The flavors improve as it sits. Rinse the pasta with cold water to stop the cooking process after draining to avoid sogginess. When adjusting spice levels, start with one tablespoon of sriracha and gradually increase it to taste. Using leftover rotisserie chicken can significantly reduce preparation time. If the dressing becomes too thick after refrigerating, stir in a splash of water or extra lime juice. Taste and adjust with additional salt, pepper, or lime juice to elevate flavors as needed.