Chicken Pasta Salad

Ingredients

• 2 lbs. boneless skinless chicken thighs
• olive oil
• 3 tbsp all purpose seasoning
• salt to taste
• rotini protein pasta
• 3 fresh corn
• 1 tbsp butter
• cilantro
• 1/2 red onion
• 1 serrano pepper
• 3/4 cup of Greek yogurt
• 3/4 cup of light mayo
• 1/2 tbsp chipotle peppers in adobo sauce
• zest of 1 lime
• juice of 1 lime
• squirt of honey
• queso cotija (optional)
• Tajin (optional)

Instructions

1. Drizzle olive oil over 2 pounds of boneless, skinless chicken thighs and season with 3 tablespoons of all-purpose seasoning, mixing well to coat both sides.
2. Set a pot to medium heat with boiling water, add salt, and cook rotini protein pasta for about 12 minutes or until desired tenderness.
3. Cut the corn off the cob from 3 fresh corn.
4. After 12 minutes, drain the pasta and set aside.
5. In a pan set to medium heat, cook the chicken for about 6 minutes per side, then remove from heat and cut into small pieces once cooled.
6. In the same pan, add 1 tablespoon of butter and once melted, add the corn, cooking for about 10 minutes.
7. For the dressing, mix 3/4 cup of Greek yogurt, 3/4 cup of light mayo, 1/2 tablespoon of chipotle peppers in adobo sauce, the zest and juice of 1 lime, and a squirt of honey.
8. In a large bowl, combine the cooked pasta, chicken, corn, cilantro, 1/2 red onion, and 1 serrano pepper (optional), then add the dressing and mix well.
9. Top with queso cotija and Tajin if desired.