The Lemon Bowl®

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Southwest Grilled Chicken and Pasta Salad

By 145 Comments

Charred corn, spiced grilled chicken and juicy tomatoes give this main dish pasta salad lots of flavor without a lot of added calories.

Southwest Grilled Chicken and Corn Pasta Salad - The Lemon Bowl

Southwest Grilled Chicken and Corn Pasta Salad is ideal for summer entertaining and BBQ’s because it can be made in advance and served cold or at room temp. Chicken can easily be swapped out for pork tenderloin, flank steak or whatever meat you have on hand. Want a vegan version? Skip the meat all together and add black beans instead.

If you need a quick lunch or dinner this dish is a great way to transform leftover grilled meat and veggies into a healthy and delicious meal that your family won’t recognize as leftovers.

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Diced avocado or Mexican cotija cheese would be great additions to this salad if you have either on hand. Just don’t forget the pasta. What baby wants, baby gets.

Your fork is waiting.

Are you craving pasta now??

4.64 from 11 votes
Southwest Grilled Chicken and Corn Pasta Salad - The Lemon Bowl
Print
Southwest Grilled Chicken and Pasta Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Charred corn, spiced grilled chicken and juicy tomatoes give this main dish pasta salad lots of flavor without a lot of added calories.
Course: Main
Cuisine: Mexican
Servings: 4
Calories: 405 kcal
Author: Liz DellaCroce
Ingredients
  • 2 oz boneless skinless chicken breasts (about 6 each)
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ears corn husks removed
  • 8 oz dry Dreamfields penne cooked according to package instructions
  • 1 cup cherry tomatoes sliced in half
  • 1/2 cup scallions minced
  • 1/4 cup cilantro minced
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • salt and pepper to taste
US Measurements - Convert to Metric
Instructions
  1. Pre-heat grill to high heat.
  2. While grill is pre-heating, season chicken breasts with cumin, smoked paprika, oregano, salt and pepper. Rub chicken well to make sure spices are evenly coated.
  3. Spray the grill with non-stick grilling spray then add the chicken breasts and corn.
  4. Cook chicken 3-5 minutes on one side until nicely browned. Flip to other side and cook until browned or internal cooking temperature reaches 160 degrees fahrenheit.
  5. While chicken is cooking, rotate corn every 2 minutes until all sides have a bit of char an are bright yellow/white.
  6. Remove chicken and corn from the grill and set aside. Let chicken rest at least 5 minutes before slicing.
  7. In a large mixing bowl, combine cooked penne with tomatoes, scallions, cilatro, olive oil and red wine vinegar. Dice chicken and add to the bowl. Carefully slice corn kernels off the cob right into the bowl (to avoid a mess!)
  8. Toss well and check for seasoning. Add salt and pepper to taste.
Recipe Notes

Dish can be served warm, room temperature or cold. Tastes even better the next day - great for making ahead.

Nutrition Facts
Southwest Grilled Chicken and Pasta Salad
Amount Per Serving
Calories 405 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1.1g 6%
Polyunsaturated Fat 8.9g
Cholesterol 49mg 16%
Sodium 381mg 16%
Total Carbohydrates 57g 19%
Dietary Fiber 8.2g 33%
Sugars 3g
Protein 29.1g 58%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Reader Interactions

Comments

  1. I like making my pasta salad with mashed avocado and a little greek yogurt instead of mayonaise. ellesjunkmail at gmail dot com

    Reply

  2. I would use red wine vinegar and a little olive oil. Love pasta. I subscribe to your emails and lovely recipes and your newsletters. Thank you Liz.

    Reply

  3. I receive your emails and newsletters. I really like pasta. I would lighten a salad up with red wine vinegar and olive oil. Thank you for the opportunity.

    Reply

  11. I lighten it up by using fresh vegetables, a vinaigrette (or mayo cut down with a little oil and vinegar) and fresh herbs.

    Reply

  12. I would lighten up a salad with red wine and olive oil. I subscribe to your emails and newsletters. Thanks for the opportunity.

    Reply

  13. I would use red wine and olive oil to lighten up a salad. I subscribe to your nice emails and recipes. Thanks for the opportunity.

    Reply

  14. I would lighten up a salad with red wine and vinegar dressing. I subscribe to your newsletters and emails filled with great recipes. Thank you Liz.

    Reply

  15. I would lighten up a salad with oil and red wine vinegar. I subscribe to your newsletters and emails. Thanks for the opportunity.

    Reply

  16. It has been a real challenge to lighten up our pasta meals but we’re doing a lot of vegetables and for our cold pasta salads, we skip dressings and mayo and instead use olive ol, vinegar and fresh herbs.

    Reply

  19. My fave. salad is greek chicken with feta cheese~but then
    I also like the Southwest w/the fresh corn.
    Either way any salad made w/ Dreamfiels past is soooooo Good.

    Reply

  20. I would use olive oil and red wine vinegar. I subscribe to your newsletters and emails for all these wonderful recipes. Thank you.

    Reply

  23. I love pasta. I would lighten up pasta with oil and vinegar. I get your newsletters and receive your emails with great recipes. Thanks.

    Reply

  24. Just made this salad last night~ it was AWESOME!I will be marking again soon.
    Dreamfields past is sooooo good.:-)

    Reply

  26. I love pasta. I would lighten up a dish with light olive oil and red wine vinegar. I subscribe to your newsletter and emails. Thank you.

    Reply

  27. This looks fabulous … I’m going out today to buy the ingredients to make for my dinner tonight!

    Reply

  30. I follow Dreamfields onFB.
    The Lemon Bowl on E=mail~FB~Pintrest.
    I just want to win cause I love Dreamfields pasta<3

    Reply

  37. I have liked this FB page and to lighten up pasta recipes, I like to use a little olive oil instead of mayo. I think it makes a big difference.

    Reply

  38. I started using plain Greek yogurt with red wine vinegar or fresh lemon in place of mayo…I also often use evoo and balsamic and lots of fresh veggies

    Reply

  40. I love Dreamfields Pasta. I use it in salads and in hot dishes. My favorite way to lighten up a meat pasta dish such as lasagna or spaghetti is to use ground turkey instead of beef, and add a little beef broth to the sauce. I then cook it down to thicken it up. Delicious!!

    Reply

  43. Cannot wait to try this one! Trying to find a delicious pasta dish ( hot or cold) that incorporates shrimp without the heavy cream sauces?! Thanks for sharing looking forward to my new emails…. Kay

    Reply

  44. Lighten up a pasta salad with light oil and red wine vinegar and lots of vegetables. I subscribe to your emails and newsletters.

    Reply

  45. I follow Lemon Bowl on FB and Pinterest-Email.
    I follow Dreamfields on FB and Pinterest.
    I really like to use alot of veggies in salads with Evvo and differant vinagers.

    Reply

  46. Lighten up pasta dishes with olive oil and red wine vinegar usually always works. I subscribe to your newsletters and emails, Liz. Thank you.

    Reply

  48. My favorite pasta is dreamfields~my way of lightening salds is to put a lot of fresh veggies into them

    Reply

  49. Looks awesome… Got the ingredients to make it for dinner tomorrow night. Hubby’s excited too! I always try to find pasta salad recipes that I can make while skipping the mayo.

    Reply

  50. Red wine and olive oil. I like to stroll the isles of Trader Joes and look
    at all of the differant wines they have~white wine~champagne vinegar.
    It’s endless and I get so many ideas.

    Reply

  54. Dreamfields Pasta is the best for any pasta.
    Greek salad with black olives red onion and many more yum stuff.

    Reply

  55. I receive your newsletter, subscribe by email and would lighten up a pasta dish with lots of vegetables and a little chicken with an extra-virgin oil and wine viegar.

    Reply

  56. Had a great Fourth with many pasta salads.
    When I get done collecting some of the recipes~I will have
    to send.

    Reply

  65. The easiest way to lighten up a salad it to use olive oil instead of
    mayo.Love dreamfields pasta.Follow on pinterest.

    Reply

  67. I lighten up pasta salad by making lighter dressings. One dressing that I do is basically hummus thinned out with water and lemon juice. It has great flavor and is healthy.

    Reply

  68. Sure would love to win Dreamfields pasta~love it and especially noodle salads.
    Southwestern salad sounds soooo good for this Hot weather in S Ca.

    Reply

  70. My favorite way to lighten up pasta recipes is to add veggies..especially in the summer. Fresh veggies and pasta are a great combo

    Reply

  72. Since I love pasta so much and tend to ‘overdo’ it I try to bulk it up with as many veggies as possible! This looks so delicious!! I can’t believe I haven’t tried Dreamfields, picking some up today!

    Reply

  75. I add beans to add protein and fiber and to keep me fuller longer. I buy them dried in bulk at Whole food and make them and freeze them to have some ready at all times. This looks delicious, and refreshing for summer.

    Reply

  77. I use dry white wine and chicken broth to add liquid when sauteeing mushrooms, etc., instead of adding lots of olive oil.

    Reply

  79. Follow dreamfields on FB-Pinterest.
    I get the Lemon Bowl in my e-mail.
    Love a shrimp salad with shell noodles.

    Reply

    • I already get your daily blog & look forward to reading it every day!!
      I also follow you on Pinterest… lots of yummy recipes to try!!!

      Reply

  81. I am entering the contest ^_^
    My favorite way to liven up pasta is just as you described!
    Adding veggies and olive oil is the best way to enjoy pasta without the calories of a triple cheeseburger.
    I love rice noodles as well (technically not pasta) and they are easy to freshen up with lemon and herbs.
    Just found your site and I must say, you have all my dream recipes in one place!

    Reply

  100. In the summer, I lighten up my pasta salads by not making any with may – vinaigrettes are popular for me! And I love using Dreamfields pasta…it’s my go to brand for years now!

    Reply

  107. I lighten up pasta by mixing in spiralized zucchini or broccoli slaw. Since the veggies are already in noodle shapes, it works great to bulk up pasta so it the serving size doesn’t seem so small. Plus it adds tons of fiber and nutrients!

    Reply

  110. I lighten up pasta dishes with lots of seasonal veggies and I cut the cream or oil in the recipe by half using chicken stock. Never fails and adds more flavor.

    Reply

    • I LOVE any southwest style food !! This salad sounds so yummy & healthy, I cant wait to make it !!
      I lighten up my pasta dishes with lots of veggies. I always use low fat greek yogurt for sour cream & reduced fat cheeses whenever possible!!

      Reply

  120. Best way, tried and true, add TONS of veggies and sub half of the pasta out for spaghetti squash. I can never tell the difference!

    Reply

  130. Instead of a cream sauce, I often reduce white wine and chicken stock to lighten up my pasta. Toss in plenty of veggies and a little protien, and you are good to go.

    Reply

  135. Woke up this morning knowing that I had chicken that needed to be cooked TONIGHT and wanting to make it into a salad…spent a few frustrating minutes searching the internet for a yummy-looking salad, before giving up. After getting the hubby off to work and my daughter her breakfast, I sat down with my bowl of oats, opened my Reader, and BOOM!!! The most delicious looking Chicken/Salad recipe! Dinner crisis averted. Thank you!!

    Reply

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