Margarita Chicken Pasta Salad
Elevate your salad game with this vibrant and zesty Margarita Chicken Pasta Salad, a refreshing fusion of smoky grilled chicken, creamy avocado, and tangy lime-tequila marinade that doubles as a dressing. Tossed with perfectly al dente penne pasta, juicy cherry tomatoes, sweet corn, and crumbled cotija or feta cheese, this crowd-pleasing dish is the ultimate balance of bold flavors and fresh ingredients. Perfect for summer gatherings or a light yet satisfying weeknight dinner, this salad is quick to prepare, coming together in under an hour (including marinating time). Bursting with Southwest-inspired flavors and a touch of citrusy flair, this recipe is as colorful as it is delicious. Serve it chilled or at room temperature for a dish that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 0.25 cup lime juice
- 2 tablespoons tequila
- 2 tablespoons honey
- 2 pieces garlic cloves, minced
- 0.25 cup olive oil
- 0.25 cup cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces penne pasta
- 1.5 cups cherry tomatoes, halved
- 0.5 cup red onion, thinly sliced
- 1 piece avocado, diced
- 1 cup corn kernels, cooked
- 0.5 cup cotija or feta cheese, crumbled
Instructions
In a small bowl, whisk together lime juice, tequila, honey, minced garlic, olive oil, cilantro, salt, and black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for the dressing.
Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to absorb.
While the chicken is marinating, cook the penne pasta according to the package directions until al dente. Drain and rinse under cold water to cool. Set aside.
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing it into thin strips.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, red onion, diced avocado, corn kernels, and cotija cheese.
Slice the grilled chicken into bite-sized pieces and add it to the bowl with the pasta and vegetables.
Drizzle the reserved marinade over the salad as a dressing. Toss gently to coat all the ingredients evenly.
Serve immediately or refrigerate for 1 hour to let the flavors meld before serving.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 16.3 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
