Cilantro Lime Chicken & Pesto Corn Pasta Salad is a vibrant and flavorful dish perfect for summer gatherings or a refreshing weeknight dinner. This recipe pairs tender cilantro lime chicken, with a salad of sweet corn, and pasta tossed in a zesty pesto dressing, creating a delightful fusion of flavors and textures.
This dish is perfect for a weeknight meal because it’s quick to prepare and doesn’t require extensive cooking time. You can easily marinate the chicken in advance and grill the corn while the pasta cooks. The salad comes together effortlessly, making it a convenient yet healthy option for busy evenings.
Helpful Tips
- Marinate chicken for extra flavor: Marinate the chicken for at least an hour before cooking, if you can. The longer you give it, the more flavor it will have.
- Use fresh pesto: Opt for homemade pesto or a high-quality store-bought version. Fresh pesto enhances the overall flavor of the salad, providing a vibrant and aromatic dressing that ties all the ingredients together beautifully.
- Choose your chicken: You can use any part of the chicken you want for this recipe, even drumsticks or wings!
- Grill corn for a smoky touch: Grilling the corn adds a smoky flavor that complements the zesty pesto and lime. After grilling, cut the kernels off the cob and mix them into the salad for an extra burst of taste and texture.
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Cilantro Lime Chicken & Pesto Corn Pasta Salad
Ingredients
- 1 1/2 pounds (680 g) boneless skinless chicken thighs or breasts
- 3 limes juiced and zested
- 1/4 cup (59 ml) olive oil
- 1 tablespoon (15 ml) honey
- 1 tablespoon (8 g) mild chili powder
- 3 cloves garlic minced
- 1/4 cup (4 g) coarsely chopped cilantro
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) ground black pepper
For the pesto corn pasta salad:
- 6 oz (170 g) orecchiette pasta or other short pasta
- 2 cobs of corn or 1 cup canned corn
- 1 tablespoon (15 ml) olive oil
- Salt and pepper for seasoning the corn
- 1 small red bell pepper diced
- 3 slices bacon cooked and chopped
- 1 lime juiced and zested
- Ground black pepper for garnish
For the pesto:
- 1 ounce (28 g) fresh basil leaves plus more for garnish
- 1 ounce (28 g) Parmesan or Pecorino Romano cheese crumbled or shredded
- 2 tablespoons (20 g) pine nuts toasted
- 4-5 tablespoons (59 ml) extra-virgin olive oil
- 1/4 teaspoon (1.5 g) salt
- 1 clove garlic
Instructions
- Whisk together all of the marinade ingredients in a large bowl. Reserve half the marinade for later.
- Place the chicken thighs in the bowl, stir to coat, and marinate in the refrigerator for at least 30 minutes up to 4 hours.
- Preheat the grill to 425°F. When ready, lightly oil the grill grate and place the marinated chicken on the grill. Discard remaining marinade.
- Grill for 10-12 minutes. Flip the chicken halfway and baste it with the reserved marinade a few times during cooking. Ensure the chicken reaches an internal temp of 165°F, then remove it from the grill and rest for 5 minutes.
- Bring a pot of water to boil. Add pasta and cook according to package instructions. Drain and set aside.
- If using corn on the cob, heat a grill to 400° F. Brush the corn with olive oil, season with salt and pepper. Place the corn on the grill and cook with the lid down for 10-15 minutes, turning the corn regularly. Once tender, remove from grill. Let cool, then cut kernels from the cobs. Try to keep some corn bunches together.
- For the pesto, combine basil leaves, parmesan, pine nuts, olive oil, and garlic in a food processor. Process until smooth. Taste and add salt, as necessary.
- In a large bowl, combine cooked pasta, corn kernels, bell pepper, and chopped bacon. Stir carefully so as not to break up the corn too much.
- Add about half of the pesto to the salad and stir again to incorporate.
- Spritz on the lime juice.
- Garnish with lime zest, extra pesto, freshly cracked black pepper, and chopped basil.
Notes
- Marinate the chicken for at least an hour before cooking, if you can. The longer you give it, the more flavor it will have.
- Use homemade pesto or a high-quality store-bought version. Fresh pesto enhances the overall flavor of the salad, providing a vibrant and aromatic dressing that ties all the ingredients together beautifully.
- You can use any part of the chicken you want for this recipe, even drumsticks or wings!
- Grilling the corn adds a smoky flavor that complements the zesty pesto and lime. After grilling, cut the kernels off the cob and mix them into the salad for an extra burst of taste and texture.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
