I had this recipe rolling around in my brain for about two weeks now. I wanted to create a cold salad that is packed full a flavor for picnics on the boat this summer. This is definitely a winner! It has three of my favorite ingredients Cilantro, Lime and Avocados. Plus the weather is finally warming up enough to grill. Ok so here is what my brain came up with and it is so delicious it is not funny. I had a hard time not eating the whole bowl.
First I shucked two ears of corn and rolled them in tin foil. Place on a medium heat on your grill. Trust me when I say this grilling the corn is a must for the flavor alone. I turn the corn every few minutes to make sure it cooks the whole corn. Then while the corn is grilling get two chicken breasts ready. I cut my chicken breast in half and then add sea salt and Norton’s seasoning to them. Place on grill until cooked through. By the time the chicken is done your corn will be done too. Remove from grill and set aside to chill.
While the corn and chicken are on the grill cook the pasta according to the directions on box. Drain pasta and run cold water over to chill it.
In a food processor I add a bunch of Cilantro, Juice from 1 ½ limes, pinch of Sea salt, a splash of Olive oil, 1 avocado pulse until mixed together. Then I add the mayo and pulse again until it is mixed thoroughly.
In a large bowl I add the can of black beans drained and rinsed. I then chopped the chicken into bite sizes pieces and add those to the bowl. I cut the corn of the husks and add them to the bowl. Stir until combine.
After pasta is cooked and chilled add the pasta to the bowl and mix again.
Take the dressing and add about half to mixture stir and if it needs more add more until covered.
I shred the pepper jack cheese and throw that in. Stir and serve.
Now after I made this I thought of some great add ins. Jalapeno, red onion, pieces of Avocado, or Sundried tomatoes would be great in this. I hope you enjoy this recipe, I know that I will be making it over and over again.
Santa Fe Grilled Chicken Pasta Salad with Avocado Cilantro Lime Dressing
2 chicken breast split and grilled
2 ears of Corn grilled
Orecchiette Pasta ½ box
1 can of black beans drained and rinsed
Pepper Jack cheese
Avocado Cilantro Lime Dressing
One bunch of cilantro
Juice from 1 ½ Limes
¾ cup of mayo