Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the rotini according to the package directions until al dente.
- Drain the pasta and rinse it briefly under cool running water to stop the cooking. Shake the colander well and allow the pasta to drain completely.
- Heat the olive oil in a large wide skillet over medium-high heat.
- Add the thawed, thoroughly dried corn and spread it into an even layer. Leave it undisturbed briefly so the kernels can begin to brown.
- Cook the corn for 5 to 8 minutes, stirring only occasionally, until lightly charred and golden in spots.
- Transfer the corn to a plate and let it cool until it is no longer steaming.
- In a medium bowl, whisk together the Greek yogurt, mayonnaise, lime juice, lime zest, chili powder, smoked paprika, cumin, garlic powder, kosher salt, and black pepper.
- If the dressing is too thick to toss easily, whisk in cold water 1 tablespoon at a time. Add only as much as needed.
- Transfer approximately 1/4 cup of the dressing to a small covered container and refrigerate it for refreshing later servings.
- Place the completely drained pasta in a large mixing bowl. Add the cooled chicken, cooled corn, and diced red onion.
- Pour the main portion of the dressing over the pasta mixture and fold gently until the ingredients are evenly coated.
- Add the chopped cilantro and crumbled cotija, then fold gently to distribute them throughout the salad.
- Taste the completed salad before adding more salt because the cooked chicken and cotija may already be seasoned.
- Cover and refrigerate the salad promptly. Once fully chilled, divide it evenly among 6 meal-prep containers.
- Before eating a later serving, stir in a small amount of the reserved dressing only if the pasta has absorbed too much moisture. Add optional garnishes immediately before serving.
Notes
Chicken safety: When cooking chicken from raw, confirm that the thickest portion reaches 165°F or 74°C with an instant-read thermometer. Cool it completely before adding the yogurt dressing.
Charred corn: Dry the corn thoroughly and use a wide, hot skillet. Wet or crowded corn will steam instead of developing browned spots.
Keep the salad creamy: Cook the pasta only until al dente, drain every ingredient well, cool the pasta, corn, and chicken before assembling, and reserve approximately 1/4 cup of dressing for later servings.
Watery salad: Drain any visible liquid before adding extra dressing. Excess moisture usually comes from pasta or corn that was not dried thoroughly.
Salt: Cotija and prepared chicken can contain significant sodium. Taste the fully assembled salad before adding more salt.
Substitutions: Crumbled feta may replace cotija, green onion may replace red onion, and well-drained canned corn may replace frozen corn. Plain Greek yogurt with another fat level may also be used, but the texture and nutrition will change.
Storage: Refrigerate the finished salad within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Keep it at 40°F or below and use within 3 to 4 days.
Transport: Carry the salad in an insulated lunch bag with frozen ice packs when workplace refrigeration is unavailable.
Freezing: Freezing is not recommended because the cooked pasta and dairy-based dressing may lose their intended texture after thawing.
Allergen note: This recipe contains wheat, egg, and milk unless suitable alternatives are selected. Check the pasta, mayonnaise, cotija, and seasoning labels when cooking for someone with an allergy.