Chipotle Ranch Chicken Pasta Salad
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
Pasta salad filled with shredded chipotle chicken, lettuce, grape tomatoes, and roasted vegetables. This chipotle ranch chicken pasta salad is delicious, easy to make, and perfect for summer picnics.
  • 8 oz rotini or penne pasta, cooked
  • ½ cup ranch dressing
Honey Chipotle Chicken
  • 1 pound chicken
  • 3 tablespoons honey
  • 3 chipotle peppers in adobo sauce
  • 3 tablespoons adobo sauce
  • ¾ teaspoon salt
  • 2 tablespoons olive oil for cooking
  • 2 cups butter lettuce, torn
  • 1 pint grape or cherry tomatoes, halved
Roasted Vegetables
  • 2 cups sliced mushrooms
  • 8-10 asparagus stalks
  • 1 medium sized zucchini, sliced
  • 2 tablespoons olive oil
  • Salt for seasoning
  1. Preheat the oven to 400F. Lightly grease a baking tray with nonstick cooking spray or a drizzle of olive oil. Place asparagus, mushrooms, and zucchini in a single layer. Roast the vegetables for about 15-20 minutes until tender. Other ideas for vegetables can include onions and carrots. Or, if you prefer, just throw everything on a grill. Once the vegetables are done, set them aside for now.
  2. Marinate the chicken in honey, chipotle peppers, adobo sauce from the chipotle peppers, and salt. The longer you marinate the chicken the better. But you can just do a quick marinade and then pour the sauce into the skillet to cook with the chicken.
  3. Heat olive oil in a medium sized skillet for about a minute. Add the chicken to the skillet and cook over medium to high heat for about a minute or two before flipping to the other side. Cook for another minute or two. Add the rest of the marinade into the skillet and then cover tightly with a lid. Lower the heat to about medium and cook covered for about 10 minutes. Then turn off the heat, and let the chicken sit for an additional 10 minutes with the skillet still tightly covered. The heat will continue to cook the chicken and allow it to remain tender.
  4. Once the chicken has cooled, shred the chicken and mix in the chipotle sauce so that the chicken is covered in the sauce.
  5. In a medium pot, heat water and cook the pasta according to the directions on the packaging. I prefer the pasta in my salad a little softer. Drain the water. Run the pasta through cold water.
  6. Add the pasta, shredded chicken with all the sauce, roasted vegetables, roughly torn butter lettuce, chopped tomatoes, and ranch into a large bowl. Toss and mix until all the ingredients are well combined.
  7. Serve the chipotle ranch chicken pasta salad cold.
Recipe by Cooking with a Wallflower at