Description
Enjoy a fresh Chicken and Corn Pasta Salad with Creamy Basil Dressing perfect for quick, flavorful meals. This dish combines tender chicken, crisp vegetables, sweet corn, and a creamy, zesty basil dressing for a satisfying experience.
Ingredients
Scale
- 8 oz short pasta (such as orecchiette or other preferred shape)
- 1 lb boneless, skinless chicken thighs
- 1 tsp Italian seasoning
- ½ tsp chili powder
- Salt and black pepper, to taste
- 2 tbsp olive oil
- ⅓ cup basil pesto (store-bought or homemade)
- 3 tbsp Greek yogurt
- 2 tbsp mayonnaise
- 2 tbsp freshly squeezed lime juice
- 1 cup cooked corn kernels
- 1 red bell pepper, diced
- 6 strips cooked bacon, sliced
- Fresh basil, chopped
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions. Once done, drain the pasta and set it aside.
- Cook the Chicken: Season the chicken thighs with Italian seasoning, chili powder, salt, and black pepper. Heat a cast-iron skillet over medium heat for about 2 minutes. Add olive oil to the skillet, then place the chicken thighs in the pan. Cook the chicken for 5 minutes without moving it, allowing it to sear. Flip the chicken and reduce the heat to low-medium. Cook for another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove from heat and slice the chicken thinly.
- Prepare the Dressing: In a mason jar or bowl, whisk together the basil pesto, Greek yogurt, mayonnaise, and lime juice until smooth. If the dressing is too thick, you can adjust the consistency with extra Greek yogurt, water, or lime juice as needed.
- Assemble the Salad: In a large mixing bowl, combine the cooked pasta, corn, diced bell pepper, and sliced bacon. Toss to mix. Divide the salad into individual serving bowls. Top each bowl with sliced chicken and drizzle with the creamy basil dressing. Garnish with fresh chopped basil. Season with additional salt and pepper if desired.
Notes
- For optimal texture, use freshly cooked pasta rather than reheated.
- Let chicken rest after cooking to retain moisture.
- Customize your salad with vegetables you love.
- Make the salad ahead of time, but store the dressing separately until serving to prevent soggy pasta.
- Experiment with herbs like parsley, cilantro, or mint to add a different aroma.
- Serve chilled for a refreshing summer dish or at room temperature for a hearty lunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Searing and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: ~450
- Fat: ~18g
- Carbohydrates: ~40g
- Fiber: ~4g
- Protein: ~30g