There are so many things one can do with a chicken salad that it can be mind boggling. What do you feel like – Asian, Indian, Mediterranean, southern US salad, or southwestern US? Do you want pasta, noodles, rice, or none of the above? For me, a chicken salad comes to mind whenever I have leftover chicken, which, in my opinion, is the best chicken to use in a chicken salad. What I put in it, is dependent on what I have on hand at the time.
One salad that I find I can always make is a southwest chicken pasta salad, because I always have pasta and I always have green chile, onion, bell peppers, corn and salsa – the basic ingredients. If I have some cooked black beans I’ll most certainly add them as well.
Below is one of my versions of a southwest chicken pasta salad. The ingredients are very basic and can be found in most cooks’ pantry or freezer and take little to no preparation. The recipe below lists several ingredients one can add even though you may not see them in the pictures. If I think there will be leftovers, I try to avoid adding ingredients that turn overnight (such as avocado) or ones that might add too much liquid to the salad as it sits (like tomatoes). Other than that, there are many, many options. I hope you enjoy this version of a chicken pasta salad.
A hearty, spicy chicken pasta salad with a variety of vegetables. The vegetables you use can be determined by what you have on hand at the time.
*See Kitchen Notes for substitutions, links, and more information.
- 1 cup uncooked elbow macaroni
- 1 tsp salt
- 1 Tbsp. oil (I use olive oil)
- 1 cup onion, chopped
- 1 cup red bell pepper, chopped
- 1 cup corn (frozen, fresh or canned*)
- 1 cup leftover chicken*, seasoned and cooked
- ¼ – ½ roasted green chile*, chopped
- ½ can black olives, sliced
- 1 cup pepper jack cheese, grated
- 1 cup cooked black beans
- 1 large tomato chopped or several cherry tomatoes cut in half
- 1 large avocado*, chopped
- 2 Tbsp cilantro or parsley, minced
- ¼ cup mayonnaise
- 3 Tbsp. restaurant style salsa* (NOT chunky)
- juice from one small lime
- Bring a pot of water to a boil. Add 1 tsp. salt. Stir to dissolve.
- Add the uncooked macaroni and cook, stirring occassionally until al dente.
- When done, drain and rinse with cold water. Set aside to completely drain.
- While the pasta is cooking, heat the olive oil in a medium-sized skillet over medium heat.
- When the oil is hot add the onion, bell pepper, and corn* (frozen or fresh only), and sauté until the onions are just starting to become translucent, but are still firm and peppers are crispy.
- Add the chicken and stir for one minute. Remove from the heat.
- In a large bowl, add the macaroni, cooked vegetables and chicken, and any other ingredients you want to use from the “other ingredients” list*. If you are using canned corn, add it now as well.
- In a small bowl, whisk together the dressing ingredients. Pour over salad and toss to coat thoroughly.
- Taste for seasoning. Add more salt, pepper or salsa to meet your taste.
- Serve immediately or refrigerate for a few hours for flavors to meld. I prefer to refrigerate; therefore, I make this in the morning and remove from the refrigerator about 30 minutes before serving.
Corn – Use either frozen, fresh or canned. If using canned corn, don’t cook it. Add it with the “other ingredients.”
Leftover Chicken – Use any leftover chicken that is already seasoned. Rotisserie, smoked, roasted, or grilled. I’ve used leftover Grilled Soy Ginger Chicken and Smoked Chicken and both were excellent.
Other Ingredients – There are really no set ingredients for this salad. I use what I have on hand at the time. For this particular salad, I used green chile, corn, olives, onions and peppers, cilantro and Pepper Jack cheese.
Green chile – Of course I always add green chile. Again, the amount of chile is dependent on how hot it is and how hot you want the salad. Remember that the salsa will add quite a bit of spiciness as well.
Avocado – If I want avocado with this salad, I prefer to slice it and use it as a side. With just the two of us, we usually have leftovers and I don’t like avocado once it has set in the salad overnight and turned brown.
Restaurant Style Salsa – Restaurants here normally serve more of a sauce like salsa rather than a chunky tomato salsa. The sauce type works much better than chunky.
For a low carb vegetarian version, check out the Mexican, Cucumber, and Bean Salad at Kitchen Riffs.
This chicken pasta salad makes a great dinner salad in warmer weather. If you are looking for more ideas for a dinner salad, check out the recipes below.
Pasta salads are always good, we eat a lot of them, and mostly in summer when we grill. This is a great combination to keep in mind, a little bit of a change from our usual German ones. 🙂
Thanks Adina! I’m sure it is a change from a German salad. It’s quite good and make a complete meal. We love it!
Your pasta salad sounds like a complete and delicious meal all by itself.
Thanks Karen! I’m a sucker for a one dish meal. 🙂
This salad looks so flavorful and unique! I’d love a big bowl of this for summertime lunches.
Thanks Amy! It’s definitely a nice summertime treat.
This is an outstanding pasta salad…and it perfect salad for dinner…i can’t wait to try it…Thanks for sharing…..a beautiful recipe….!
Thanks Lily! and Thanks for dropping by and leaving a comment. Hope you do get to try the salad. It’s a keeper. 🙂
I have some harissa chicken in the freezer that I think I could morph into a semi-Southwest salad (with Tunisian flair). Great recipe, M.J.
Thanks Debra! Harissa would be a dandy substitute for the salsa. YUM!
Gosh I have some leftover chicken in the fridge and now I know what to make with it! I am loving the ingredient list – I bet this is so delicious!
Thanks Katerina! So glad you like it and hope you get a chance to make it.
MJ,
Perfect fall dinner recipe with all the seasonings and spices. Love the ingredients and with chicken it makes a healthy, hearty and filling dinner tonight! Sorted.
Love that you took this pasta salad to the Southwest. Fun flavors with mixing the mayo with the salsa. This is one complete meal and perfect for these hot days.
Thanks Bobbi! It is great for a hot summer’s day. 🙂
I never had thought of making my macaroni salad spicy, I think I have a new favourite recipe for making one. This is what a chicken macaroni salad should be.
Thanks Raymund! Well, you now me…I love just about everything spicy. 🙂 And since I know how you like spicy as well, I do think you’ll enjoy this salad.
You know, I’ve had a hankering for something, and I wasn’t sure what … but now I know it’s this. I love pasta salad, love chicken, and love Southwest flavors.
Thanks Jeff! So glad you like it and hope you get a chance to make it
MJ, this salad looks amazing and I especially like the addition of the black olives, which I think really round out Southwest flavors so well.
Thanks Judy! If my husband had his way, he would put black olives in everything. 🙂
MJ, this sounds right up my alley. Love dishes like this. Pinning.
Thanks Lea Ann! Thanks for pinning.
I haven’t made a pasta salad in ages! I love the flavors and ingredients in your SW version—would be perfect for summer lunches and dinners!! YUM!
Thanks Liz! Yes, it is a perfect dish for the summer. I’m making it again next week because we’ll be in the 90s.
Perfect office lunch since we are back to “normal”. Thank you dear MJ !
Thanks Davorka. You’re back to normal? We’re just now opening up over here and just a little at a time.
Now that’s a chicken salad I can get into MJ. We have all the ingredients in the pantry and plan to rotisserie a chicken this weekend, so now I have a plan for the leftovers.
Thanks Ron! Hope you enjoy!
this looks delicious MJ. it’s nearly lunchtime here so i could go a bowl of that right now:)
cheers
sherry
Thanks Sherry!
Wow, this looks like a great pasta salad, MJ! So many southwest flavors to choose from, can’t wait to give it a try. Hope all is well in your neighborhood, we are keeping safe over on the west side!
Thanks Jan! Lots of flexibility with the ingredients to this salad, so have fun! We’re safe and doing good down here. 🙂
You must have known that I have some leftover chicken 🙂 This is a simple yet very satisfying and tasty noodle salad, MJ.
Thanks Angie! Hope you get a chance to make it. It’s quite good and the leftovers keep well.
I really like eating (and making!) salads like this. Lots of flavor, interesting combo of ingredients, and a great way to use ingredients you have on hand. Plus this looks wonderful! Good stuff — thanks.
thanks John!