Chicken & Corn Mexican Pasta Salad Recipe | High Protein & Fresh Flavours

If you’re looking for a satisfying, protein-packed lunch that’s both delicious and refreshing, this Chicken & Corn Mexican Pasta Salad is the perfect choice. Packed with lean chicken breast, fibre-rich vegetables, and a zesty dressing with a creamy twist, it’s a balanced meal that works well for meal prep, quick lunches, or even a light dinner.

The taco spice seasoning adds a burst of flavour, while fresh lime juice and chilli flakes give it a little kick. With over 50g of protein per serving, this recipe is ideal if you’re focused on healthy eating, post-workout recovery, or simply want a meal that keeps you full for longer.

Ingredients

• 120g chicken breast (weighed raw)

• 2 tsp Old El Paso taco spice mix

• 70g Vetta Smart Pasta Protein Spirals (dry weight)

• 75g canned corn kernels (drained weight)

• 60g cherry tomatoes, chopped

• 50g capsicum, chopped

• 10g spring onion, sliced

• 10g fresh coriander, chopped

• 20g feta cheese, crumbled

• 15g Praise 99% fat free mayonnaise

• 25g light sour cream

• 10mL lime juice

• 1 tsp chilli flakes

Instructions

1. Cook the chicken – Season chicken with salt, pepper, and taco spice mix. Cook in a non-stick pan over medium heat for 4–5 minutes or until cooked through.

2. Cook the pasta – Boil pasta as per packet instructions. Drain and set aside.

3. Prepare the salad base – Chop cherry tomatoes, capsicum, spring onion, and coriander. Transfer to a large mixing bowl with corn.

4. Assemble the salad – Add pasta, chicken, feta, mayonnaise, sour cream, lime juice, and chilli flakes. Toss everything together until well combined.

5. Serve & enjoy – Serve immediately or portion into containers for meal prep.

Nutrition Per Serving

• Calories: 587 kcal

• Protein: 50.9 g

• Fat: 13.8 g

• Carbohydrates: 62.2 g

• Fibre: 11.4 g

Tips for the Perfect Mexican Pasta Salad

• Make it lighter: Swap the mayonnaise and sour cream for Greek yoghurt for extra protein.

• Meal prep friendly: Store in airtight containers in the fridge for up to 3 days.

• Vegetarian option: Replace chicken with black beans or chickpeas for a plant-based protein boost.

• Extra spice: Add fresh chopped jalapeños or hot sauce if you love heat.

This Chicken & Corn Mexican Pasta Salad is a fresh, filling, and flavourful recipe that ticks all the boxes for balanced nutrition. With a great mix of protein, fibre, and colourful vegetables, it’s a recipe you’ll want to add into your weekly rotation. Whether you enjoy it for lunch at work, dinner at home, or as part of your meal prep, it’s a wholesome dish that delivers on both taste and health.