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Tex-Mex Chicken Pasta Salad

Felesha Bell
Your summer classic pasta salad with a Tex-Mex twist! Serve this Tex-Mex Chicken Pasta Salad at your next shin-dig and your guests will be begging for more!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Cuisine Tex-Mex
Servings 12


  • 2 chicken breasts skin on and bone in
  • kosher salt
  • pepper
  • chili powder
  • cumin
  • 1 lb. orecchiette pasta cooked and drained
  • 2 corn ears grilled and kernels removed from cob
  • 1 can black beans
  • 2 c. grape tomatoes quartered
  • 1/2 orange bell pepper diced
  • 3 green onion sliced
  • 1/4 c. red onion diced
  • 4 oz. can green chiles diced
  • 2 c. cheddar jack cheese cubed
  • 1 c. salsa medium ( I always use Jack's Special)
  • 1 c. sour cream
  • 1/4 c. mayonnaise
  • 1 garlic clove minced
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • kosher salt and pepper to taste
  • 1 lime juiced


  • Season both sides of chicken breast generously with kosher salt and pepper. Then sprinkle with cumin and chili powder (to your liking).
  • Roast in a 375 degree oven for 35-45 minutes (depending on the size of your breasts) or until juices run clear. When cool enough to handle, remove from the bone and then remove the skin. Now dice into bite sized pieces. Set aside.
  • In a small bowl, whisk the salsa, sour cream, mayo, garlic, chili powder, cumin, salt, pepper and lime juice until well combined.
  • In another bowl, toss in the chicken, orecchiette, corn, beans, tomatoes, orange bell pepper, green onion, red onion, chiles and cheese. Pour most of the dressing over the pasta and toss until combined well.
  • Serve at room temperature with remaining dressing if needed. Say Grace and enjoy!
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