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This bright salad gets its kick from cayenne pepper and a spicy jalapeño. Remember to wear rubber or plastic gloves when working with chile peppers, to avoid contact with the volatile oils that can burn your skin and eyes.
Prep/Cook Time: 35 Minutes, Servings: 5
Ingredients
- 4 ounces whole-wheat rotini
- ¼ cup lime juice
- ¼ cup fresh cilantro leaves
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon salt, divided
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 pound skinless, boneless chicken breast halves
- ¼ teaspoon ground black pepper
- 1½ cups grape tomatoes, halved
- 1 cup finely chopped red onion (1 large)
- 1 mango, cut into 1/2-inch pieces
- 1 medium avocado, cut into 1/2-inch pieces
- ¾ cup chopped yellow bell pepper (1 medium)
- ¾ cup chopped red bell pepper (1 medium)
- 1 fresh jalapeño pepper, seeded and finely chopped
- Lime wedges (optional)
Directions
- Cook pasta according to package directions; drain.
- Meanwhile, combine lime juice, cilantro, oil, sugar, 1/2 teaspoon salt, garlic powder, cumin and cayenne in a blender. Cover and blend about 30 seconds or until well mixed. Set aside.
- Lightly coat the rack of an indoor electric grill with cooking spray. Preheat grill. Sprinkle chicken with the remaining 1/2 teaspoon salt and black pepper. Place chicken on grill rack. If using a grill with a cover, close lid. Grill until chicken is no longer pink (170°F). (For a covered grill, allow about 6 minutes. For an uncovered grill, allow 12 to 15 minutes, turning once halfway through grilling.) Cut chicken into bite-size pieces.
- In a large bowl, combine pasta, chicken, tomatoes, red onion, mango, avocado, bell peppers and jalapeño. Pour dressing over pasta mixture; toss gently to coat. If desired, serve with lime wedges.
© Dotdash Meredith. All rights reserved. Used with permission.