Mexican Chicken Pasta Salad

This zesty Mexican Chicken Pasta Salad is loaded with veggies, high in protein, and bursting with flavor—perfect for meal prep, parties, or road trips!

Mexican Chicken Pasta Salad Close Up

This [Mexican Chicken Pasta Salad] tastes like a Chipotle Bowl!

Kambria (Our Daughter’s friend)

Mexican Chicken Pasta Salad

We recently escaped to sunny Florida for a much-needed family vacay—but cue the dramatic music—our oldest daughter couldn’t come. She had back-to-back rodeos and was out there living her dream, cowgirl boots and all. So, we brought a friend of our middle kiddo instead, and while we seriously missed Addison, we still had an amazing time.

Knowing our days would be packed with beach time, roller coasters, and chaos, I knew healthy food wouldn’t just fall from the sky. So I prepped a big ol’ bowl of my Mexican Chicken Pasta Salad before we left. I figured it’d get us through a few lunches, no problem. Ha! It was gone in no time. Kambria, our little guest star, inhaled it and said it tasted just like a Chipotle bowl. And honestly? That’s a huge win—because let’s face it, Chipotle is basically a food group for kids these days.

This Mexican Chicken Pasta Salad has quickly become a go-to in our house, and not just for road trips or beach getaways. It’s fresh, zesty, filling, and seriously addictive.

Here’s why I love this Mexican Chicken Pasta Salad:

  • It’s absolutely loaded with veggies—colorful bell peppers, corn, green onion, and fresh cilantro bring all the flavor and crunch.
  • Each serving of Mexican Chicken Pasta Salad clocks in at under 400 calories and serves up 6 grams of fiber, so it’s super satisfying without weighing you down.
  • It’s high in protein thanks to the seasoned grilled chicken, which helps me hit my daily protein goals without eating plain chicken breast on repeat.
  • The flavors are straight-up delicious. Smoky, creamy, tangy, with a little heat—every bite of this Mexican Chicken Pasta Salad is better than the last.
  • I toss in arugula for a peppery bite and a little cancer-fighting bonus—it’s my favorite leafy green and adds just the right freshness.

We’ve made this Mexican Chicken Pasta Salad so many times now that it’s basically become a personality trait. It travels well, feeds a crowd, and honestly gets better after a day in the fridge. Whether you’re heading to the beach, planning a picnic, or just need lunch ready for the week, this dish checks all the boxes.

If you’re looking for other easy, healthy, and flavor-packed meal prep recipes, you’ve got to try this High-Protein Tex Mex Chicken Pasta Salad. It’s full of zesty chicken, fresh veggies, and Greek Yogurt Ranch Dressing making it perfect for meal prep!

Have fun making this recipe. Drop me a comment if you make it and loved it! Or let me know if you have any feedback for me. Can’t wait to hear from you.

Georgie B Signature

Visual Process for Making Mexican Chicken Pasta Salad

Prepare The Chicken

Butterfly your chicken breasts and then coat them in delicious seasonings. I’m talking chili powder, garlic powder and paprika for real depth of flavor.

Slicing Chicken Breasts for Mexican Chicken Pasta Salad
Adding Chili Powder to Mexican Chicken Pasta Salad
Seasoned Chicken Breasts Cooking in Cast Iron Skillet for Mexican Chicken Pasta Salad
Blister Corn

Cook the frozen corn in a hot cast iron skillet with a bit of olive oil. You want a few black marks on them.

Blistered Corn for Mexican Chicken Pasta Salad
Combine the Ingredients

Chop up all of the delicious vegetables and seasoned chicken breast and then combine them with cooked pasta, arugula and cilantro.

Ingredients for Mexican Street Corn Pasta Salad Combined in a Bowl
Add Sauce

Add the dressing, sauce whatever you want to call it to the bowl and stir until its all combined. Store in the refigerator until you are ready to eat it.

Mexican Chicken Pasta Salad

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Mexican Chicken Pasta Salad Close Up

Mexican Chicken Pasta Salad

This zesty Mexican Chicken Pasta Salad is loaded with veggies, high in protein, and bursting with flavor—perfect for meal prep, parties, or road trips!
5 from 1 vote
Prep Time 30 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine American
Servings 6 servings
Calories 380 kcal

Ingredients
  

For the chicken:

  • pounds chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • salt & pepper (to taste)

For the corn:

  • 1 cup frozen corn
  • 1 teaspoon olive oil

For the pasta salad:

  • 2 cups protein pasta (cooked according to package directions and then rinsed in cold water)
  • 1 red bell pepper (diced)
  • 2 jalapeños (small, finely chopped (remove seeds if you want less heat))
  • 2 green onions
  • ½ cup fresh cilantro (chopped)
  • 1 cup arugula

For the dressing:

  • 4 oz cream cheese (softened, room temp)
  • cup parmesan (grated)
  • ¼ cup plain Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1 teaspoon hot sauce
  • salt & pepper (to taste)

Instructions
 

Prepare the chicken:

  • Place a large skillet (cast iron or stainless steel is best) over medium-high heat. Let it get nice and hot—like, "shimmering oil" hot.
  • Cut 1½ pounds chicken breasts in half horizontally.
    Slicing Chicken Breasts for Mexican Chicken Pasta Salad
  • Season both sides of the chicken breasts generously with 1 teaspoon chili powder, 1 teaspoon paprika, ½ teaspoon garlic powder and salt & pepper.
    Adding Chili Powder to Mexican Chicken Pasta Salad
  • Swirl in 1–2 tablespoons of oil in the hot skillet. Let it heat for 30 seconds. Place chicken breasts in the pan smooth side down. Don’t overcrowd—do it in batches if needed. Don’t move them for the first 4–5 minutes! Let that golden crust form. Once the bottom is gorgeously golden, flip 'em and reduce heat to medium. Cook another 4–6 minutes, depending on thickness. Use a meat thermometer—you're aiming for 165°F (74°C) in the thickest part. Or cut into one—no pink juices! Transfer to a plate and let the chicken rest for 5 minutes before slicing. Juices will redistribute and the chicken will stay super moist.
    Seasoned Chicken Breasts Cooking in Cast Iron Skillet for Mexican Chicken Pasta Salad

Cook the corn:

  • Add 1 teaspoon olive oil to a cast iron skillet and heat over medium-high heat. Add 1 cup frozen corn and sauté until golden and blistered. Remove from heat and set aside to cool.
    Blistered Corn for Mexican Chicken Pasta Salad

Prepare everything else:

  • Cook 2 cups protein pasta al dente. Rinse briefly under cold water to stop the cooking and cool the pasta.
    Pasta with Water Running over It
  • Dice 1 red bell pepper and 2 jalapeños (remove seeds and stems for less heat). Chop 2 green onions and ½ cup fresh cilantro. Set aside.
    Cilantro, Peppers and Onions Chopped in a Blue Bowl
  • In a large bowl, mash together 4 oz cream cheese, ⅓ cup parmesan, ¼ cup plain Greek yogurt, 1 tablespoon lime juice, 1 teaspoon chili powder, ½ teaspoon cumin, 1 teaspoon hot sauce and salt & pepper.
    Mexican Pasta Salad Cream Cheese Sauce
  • In a large bowl, toss together pasta, corn, chopped veggies, grilled chicken, and 1 cup arugula. Add the sauce. Stir until everything’s well coated and deliciously messy
    Mexican Chicken Pasta Salad
  • Taste and adjust seasoning—maybe an extra squeeze of lime or pinch of salt. The flavors get better as it sits covered in the refrigerator.
Notes
Grilling Instructions:
Gas grill: Medium-high heat (about 400–450°F). Charcoal grill: Hot zone for searing, cooler zone for finishing. Let it heat up for 10–15 minutes, lid closed.
Place chicken on the grill and don’t move it for 5–6 minutes. Flip once you see nice sear marks and the chicken naturally releases from the grates. Grill the other side for 4–6 more minutes, depending on thickness. Internal temp should hit 165°F (74°C). No thermometer? Cut into the thickest part—no pink, juices run clear. Pull ’em off the grill and let rest for 5 minutes before slicing. That locks in all the juicy goodness.
Substitutions
Great additions to this Mexican Chicken Pasta Salad would include black beans (Seasoned if you prefer) and cherry tomatoes sliced in half.
Storage
Store in an airtight container for 3-4 days (if it lasts that long).
Nutrition
Calories: 380kcalCarbohydrates: 33gProtein: 35gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 96mgSodium: 408mgPotassium: 654mgFiber: 5gSugar: 3gVitamin A: 1613IUVitamin C: 32mgCalcium: 117mgIron: 1mg
chicken, high fiber, high protein, pasta
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Frequently Asked Questions

It has a mild to moderate heat from jalapeños and hot sauce, but you can easily control the spice level. Remove the seeds from the jalapeños or skip the hot sauce if you prefer a milder salad.

Protein pasta or whole grain pasta works great for a healthier twist, but any short pasta like rotini, penne, or bowtie will do. Just make sure to cook it al dente and rinse it under cold water before mixing.

Yes, especially if you use protein pasta and Greek yogurt. It’s packed with lean protein, fresh vegetables, and healthy fats, making it a balanced meal or side dish.

This salad is hearty enough to stand alone, but it also pairs well with tortilla chips, a side of guacamole, or a refreshing watermelon salad.

5 from 1 vote (1 rating without comment)

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