# What You'll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Pasta
08 - 10 ounces short pasta (penne, rotini, or fusilli)
09 - Salt, to taste for boiling water
→ Vegetables
10 - 1 cup cherry tomatoes, halved
11 - 1 cup cucumber, diced
12 - 1 red bell pepper, diced
13 - 1/2 small red onion, thinly sliced
14 - 1/2 cup corn kernels, cooked or canned and drained
15 - 1/4 cup fresh cilantro leaves, chopped
→ Ají Verde Sauce
16 - 1 cup fresh cilantro leaves, firmly packed
17 - 1 to 2 jalapeños or Peruvian ají amarillo peppers, seeded and chopped
18 - 2 cloves garlic
19 - 1/2 cup mayonnaise
20 - 1/4 cup sour cream
21 - 2 tablespoons grated Parmesan cheese
22 - 1 tablespoon fresh lime juice
23 - 1 tablespoon olive oil
24 - 1/2 teaspoon salt
25 - 1/4 teaspoon black pepper
# Method:
01 - Combine chicken breasts with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper in a bowl. Toss to coat evenly.
02 - Grill or pan-sear the chicken over medium heat for 6 to 7 minutes per side until fully cooked. Allow to rest for 5 minutes, then slice thinly.
03 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Drain and rinse under cold water; set aside.
04 - In a blender or food processor, blend cilantro, jalapeños or ají amarillo, garlic, mayonnaise, sour cream, Parmesan cheese, lime juice, olive oil, salt, and pepper until smooth and creamy.
05 - Combine cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, corn, and chopped cilantro in a large bowl. Add sliced chicken.
06 - Pour the ají verde sauce over the salad and toss gently to coat all ingredients evenly.
07 - Refrigerate the salad for at least 20 minutes to enhance flavors before serving.
