Save A vibrant, creamy pasta salad inspired by Peruvian flavors, featuring juicy chicken, fresh vegetables, and a spicy, herby ají verde sauce.
This salad instantly became a family favorite during summer picnics and warm evenings.
Ingredients
- Chicken: 2 medium boneless skinless chicken breasts, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Pasta: 300 g (10 oz) short pasta (penne rotini or fusilli), Salt for boiling water
- Vegetables: 1 cup cherry tomatoes halved, 1 cup cucumber diced, 1 red bell pepper diced, ½ small red onion thinly sliced, ½ cup corn kernels cooked or canned drained, ¼ cup fresh cilantro leaves chopped
- Ají Verde Sauce: 1 cup fresh cilantro leaves firmly packed, 1 2 jalapeños or Peruvian ají amarillo peppers seeded and chopped, 2 cloves garlic, ½ cup mayonnaise, ¼ cup sour cream, 2 tablespoons grated Parmesan cheese, 1 tablespoon fresh lime juice, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
Instructions
- Prepare the chicken:
- In a bowl toss chicken breasts with olive oil cumin smoked paprika garlic powder salt and pepper.
- Cook the chicken:
- Grill or pan-sear chicken over medium heat for 6 7 minutes per side or until cooked through. Let rest for 5 minutes then slice thinly.
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain rinse under cold water and set aside.
- Make the ají verde sauce:
- In a blender or food processor combine cilantro jalapeños or ají amarillo garlic mayonnaise sour cream Parmesan lime juice olive oil salt and pepper. Blend until smooth and creamy.
- Assemble the salad:
- In a large bowl combine cooked pasta cherry tomatoes cucumber red bell pepper red onion corn and cilantro. Add sliced chicken.
- Add the sauce:
- Pour ají verde sauce over the salad and toss gently to coat all ingredients evenly.
- Chill and serve:
- Refrigerate for at least 20 minutes before serving for best flavor.
Save Sharing this salad always brings smiles around our dinner table creating warm family memories.
Required Tools
Grill pan or skillet, Large pot, Blender or food processor, Large mixing bowl, Knife and cutting board
Allergen Information
Contains Dairy (mayonnaise sour cream Parmesan), Eggs (may be present in mayonnaise), Gluten (pasta). May contain Soy depending on mayonnaise brand. Double-check all labels if you have allergies or sensitivities.
Nutritional Information
Calories 540 Total Fat 26 g Carbohydrates 46 g Protein 31 g per serving.
Save Enjoy this flavorful salad as a refreshing meal any time of year.
Kitchen Guide
- → What makes ají verde sauce unique?
Ají verde sauce combines fresh cilantro, jalapeños or Peruvian ají amarillo, garlic, creamy mayo and sour cream with lime juice and Parmesan, creating a zesty and spicy dressing.
- → How should the chicken be cooked for best flavor?
Grilling or pan-searing the chicken breasts over medium heat until fully cooked and rested ensures juicy, tender slices that complement the pasta and sauce.
- → Can I use different types of pasta in this dish?
Yes, short pasta shapes like penne, rotini, or fusilli work best to hold the sauce and combine well with the chopped vegetables.
- → Is it necessary to chill before serving?
Refrigerating the dish for at least 20 minutes allows the flavors to meld and improves the overall taste experience.
- → How can I adjust the heat level in this dish?
Modify the number of jalapeños or ají amarillo peppers in the sauce to increase or reduce the spiciness according to your preference.