Cilantro Lime Chicken & Pesto Corn Pasta Salad
Cilantro Lime Chicken & Pesto Corn Pasta Salad is a vibrant dish that combines tender cilantro lime chicken, sweet corn, and pasta tossed in a zesty pesto dressing.
Servings: 4 Servings
Calories: 1030kcal
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 3 limes juiced and zested
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 tablespoon mild chili powder
- 3 cloves garlic minced
- 1/4 cup coarsely chopped cilantro
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
For the pesto corn pasta salad:
- 6 oz orecchiette pasta or other short pasta
- 2 cobs of corn or 1 cup canned corn
- 1 tablespoon 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 fresh basil leaves plus more for garnish
- 1 ounce Parmesan or Pecorino Romano cheese crumbled or shredded
- 2 tablespoons pine nuts toasted
- 4-5 tablespoons extra-virgin olive oil
- 1/4 teaspoon 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.
Video
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
Calories: 1030kcal | Carbohydrates: 57g | Protein: 41g | Fat: 73g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 39g | Trans Fat: 0.2g | Cholesterol: 182mg | Sodium: 1127mg | Potassium: 849mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2281IU | Vitamin C: 63mg | Calcium: 161mg | Iron: 4mg