Blackened Chicken Pasta Salad
Submitted by: yoteach
Chicken is sprinkled with blackened seasoning and combined with pasta, roasted corn kernels, black beans, celery, Ranch dressing and lime.
Ingredients
- 1 box any kind of bite-size pasta (I like spirals)
- 1 1/2 lbs boneless chicken breasts Olive oil
- Chef Paul Prudhomme's Magic Seasoning Blends--Blackened Steak Magic
- 3 ears of fresh corn
- 1/2 of a red onion, diced
- 2-3 stalks celery, chopped
- 1 can black beans, rinsed and drained
- One bunch fresh cilantro, chopped
- Ranch dressing
- 1-2 limes
Save Recipe
Interact
Method
Boil pasta according to box directions. Heat grill or cast iron skillet on high. While pan is heating, lightly coat chicken breasts with olive oil and then generously coat with blackened seasoning. When grill is hot, lightly oil the pan or grill to avoid sticking, then add chicken--skin side down--and cook about 5-7 minutes per side until done. While chicken is cooking, cut corn from the cob and roast kernels in a well-seasoned and heated cast iron skillet. Stir occasionally and remove corn when completely roasted. In a large bowl, mix diced onion, celery, black beans and chopped cilantro. When pasta is done, drain and add to the large bowl along with the now-cooled roasted corn; stir. After chicken has cooked and rested, chop it into bite-sized pieces and add to the other ingredients. Zest and juice the limes over the chicken and pasta. Add as little or as much ranch dressing as you prefer, to desired creaminess.
Notes:
Number of Servings: 6-8
Submitted by: yoteach ( See all of yoteach Recipes )
Advertisement
