Chicken Pasta Salad with Corn, Black Beans and Lime
Inspired by techniques from America's Test Kitchen.
A hearty picnic pasta salad with griddled chicken, sweetcorn, black beans and peppers in a tangy horseradish, lime and cider-vinegar mayonnaise.
Always check the labels of the products you use.
Method
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Equipment
- griddle pan or barbecue
- instant-read thermometer
- large pot (at least 5 litres)
- colander
- large mixing bowl
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 507 kcal |
| Protein | 26.4 g |
| Carbohydrate | 62 g |
| of which sugars | 4.9 g |
| of which free sugars | 0.2 g |
| Fat | 16.6 g |
| of which saturates | 2.7 g |
| Fibre | 5.2 g |
| Salt | 1.79 g |
Protein per 100 kcal
5.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Pasta water
- 40 g fine salt for 4 litres of pasta water (1%) about 6¾ tsp; most of it goes down the drain
Pasta
- 400 g corkscrew pasta
- 150 g frozen sweetcorn
Chicken
- 2 chicken breasts (about 400 g)
- 1 tsp olive oil
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
Creamy dressing
- 100 g mayonnaise
- 2 tbsp cider vinegar
- 1 tbsp creamed horseradish
- 3 tbsp lime juice
- ½ tsp ground black pepper
Salad
- 120 g canned black beans, rinsed
- 1 red pepper, diced
- 1 yellow pepper, diced
- ½ small red onion, finely chopped
- 1 jalapeño, deseeded and finely chopped
- 15 g coriander, chopped
- 1
Griddle the chicken. Rub the chicken with oil, salt and pepper and cook on a hot griddle 5-6 min a side until it reads 74 °C. Rest 5 min, then shred.
- 2
Cook pasta and corn. Boil the pasta in the salted water; add the frozen corn for the last minute. Drain, rinse cold and shake dry.
- 3
Whisk the dressing. Whisk the mayonnaise, vinegar, horseradish, lime juice and pepper until smooth.
- 4
Toss. Toss the pasta and corn with the chicken, beans, peppers, onion, jalapeño and coriander, then fold in the dressing. Chill 20 min before serving.
Storage
Keeps covered in the fridge for up to 2 days; loosen with a splash of water or oil and check the seasoning before serving. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
