# Components:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Pasta
08 - 10 ounces short pasta (penne, rotini, or fusilli)
09 - Salt, for boiling water
→ Vegetables
10 - 1 cup cherry tomatoes, halved
11 - 1 cup cucumber, diced
12 - 1 red bell pepper, diced
13 - ½ small red onion, thinly sliced
14 - ½ cup corn kernels, cooked or canned, drained
15 - ¼ cup fresh cilantro leaves, chopped
→ Ají Verde Sauce
16 - 1 cup fresh cilantro leaves, firmly packed
17 - 1–2 jalapeños or Peruvian ají amarillo peppers, seeded and chopped
18 - 2 cloves garlic
19 - ½ cup mayonnaise
20 - ¼ cup sour cream
21 - 2 tablespoons grated Parmesan cheese
22 - 1 tablespoon fresh lime juice
23 - 1 tablespoon olive oil
24 - ½ teaspoon salt
25 - ¼ teaspoon black pepper
# Directions:
01 - In a bowl, toss chicken breasts with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
02 - Grill or pan-sear chicken over medium heat for 6 to 7 minutes per side until fully cooked. Rest for 5 minutes, then slice thinly.
03 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, rinse under cold water, and set aside.
04 - In a blender or food processor, combine cilantro, jalapeños (or ají amarillo), garlic, mayonnaise, sour cream, Parmesan, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy.
05 - In a large bowl, mix cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, corn, and cilantro. Add the sliced chicken.
06 - Pour the ají verde sauce over the salad and gently toss to coat all components evenly.
07 - Refrigerate the salad for at least 20 minutes to meld flavors before serving.
