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!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

In a small bowl, whisk together lime juice, tequila, honey, minced garlic, olive oil, cilantro, salt, and black pepper to create the marinade.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, red onion, diced avocado, corn kernels, and cotija cheese.

Step 7

Slice the grilled chicken into bite-sized pieces and add it to the bowl with the pasta and vegetables.

Step 8

Drizzle the reserved marinade over the salad as a dressing. Toss gently to coat all the ingredients evenly.

Step 9

Serve immediately or refrigerate for 1 hour to let the flavors meld before serving.

Nutrition Facts

Serving size	1763.7 grams (1763.7g)

Amount per serving	% Daily Value*
Calories	3471

Total Fat 134.90g	173%
Saturated Fat 37.10g	186%
Polyunsaturated Fat 5.30g
Cholesterol 393mg	131%
Sodium 4370mg	190%
Total Carbohydrate 372.80g	136%
Dietary Fiber 34.40g	123%
Total Sugars 56.30g
Protein 186.00g	372%

Vitamin D 26IU	128%
Calcium 798mg	61%
Iron 20mg	113%
Potassium 2889mg	61%

*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.

Source of Calories

Fat: 35.2%

Protein: 21.6%

Carbs: 43.2%