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4.67 from 3 votes

Chicken Sweetcorn Pasta Salad with Tomato and Spinach

Pasta Salad with paprika marinated chicken, sweetcorn, tomato, spinach, spring onion and a zingy lime, sour cream and mayo dressing.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Lunch, Main Course, Pasta, Salad, Side Dish
Cuisine: pasta, Salad
Servings: 4 servings
Calories: 573kcal
Author: Carrie Carvalho

Equipment

Ingredients

  • 2 chicken breasts
  • 300 grams short pasta shapes
  • 200 grams cherry tomatoes sliced
  • 1 tin sweetcorn 198g tin, drained
  • 150 grams baby spinach
  • 1 bunch spring or salad onions, green and white parts sliced
  • 1 small bunch chopped coriander (cilantro) or chives

Chicken Marinade

  • 2 tbsp sour cream or greek yoghurt
  • 2 tbsp olive oil
  • 1 lime juiced
  • 1 tsp paprika
  • ½ tsp dried oregano
  • ½ tsp dried parsley
  • ½ tsp garlic powder
  • ¼ tsp salt

Salad Dressing

  • 2 tbsp sour cream
  • 2 tbsp mayonnaise
  • 1 lime juiced
  • 1 tbsp chopped fresh coriander (cilantro) or chives
  • ¼ tsp salt
  • pinch black pepper

Instructions

  • Combine the marinade ingredients in a mixing bowl. Slice the chicken breasts in half horizontally to make thinner cutlets and add to the marinade. Make sure the chicken is fully coated in marinade and set aside for a minimum of 15 minutes. (Return to the fridge if marinating for longer than 15 minutes).
  • Meanwhile, bring a large pot of salted water to boil and cook the pasta according to packet instructions until al dente. Drain and rinse well with cold water to cool.
  • While the pasta is cooking, prepare the dressing by combining the ingredients in a small bowl and whisking together. Add additional lime juice or salt to taste.
  • Heat a tablespoon of oil in a large frying pan over a medium high heat. Add the chicken cutlets, shaking off any excess marinade first. Pan fry the chicken for about 5 minutes on each side, until golden and fully cooked through. You can also grill the chicken if you prefer.
  • Set the cooked chicken on a plate or chopping board to rest and cool while you prepare the rest of the salad.
  • Add the cooked pasta to a large bowl with the sweetcorn, spring onion, spinach and tomatoes. Add the dressing and stir to combine.
  • Cut the chicken into bite sized pieces and stir into the pasta, along with some extra chopped coriander. Make sure everything is well combined and evenly distributed.
  • Serve and enjoy! I like to add some extra coriander or chives for garnish.

Nutrition

Calories: 573kcal | Carbohydrates: 65g | Protein: 36g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 512mg | Potassium: 985mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4035IU | Vitamin C: 36mg | Calcium: 97mg | Iron: 3mg