Chipotle Chicken Salad / Carrie Crow / Katie Workman /
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Pasta Salad with Chicken and Chipotle Dressing

Leftovers join forces to become this better-than-I-expected salad.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Servings: 6 People
Calories: 450kcal
Author: Katie Workman


For the Chipotle Dressing

  • ¼ cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • ¼ cup minced shallot
  • 1 tablespoon honey
  • 2 teaspoons pureed chipotles in adobo sauce
  • Kosher salt and freshly ground pepper to taste

For the Pasta Salad

  • 4 cups small cooked pasta
  • 3 cups shredded cooked chicken
  • 1 15.5-ounce can black beans drained and rinsed
  • 1 red, yellow or orange bell pepper diced
  • Handful fresh cilantro leaves


  • In a small container, combine the olive oil, vinegar, onion, honey, chipotle and salt and pepper. Shake to combine.
  • In a serving bowl combine the pasta, chicken, beans and pepper and toss to combine. Add the dressing and toss again, then add the cilantro and give a final toss to distribute the herbs.


Calories: 450kcal | Carbohydrates: 49g | Protein: 29g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 77mg | Potassium: 500mg | Fiber: 9g | Sugar: 4g | Vitamin A: 733IU | Vitamin C: 25mg | Calcium: 34mg | Iron: 4mg