Fiesta Chicken Pasta Salad
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 3 boneless skinless chicken breast halves
- vegetable oil cooking spray
- 1 cup chicken broth
- 1 (1 1/8 ounce) package hidden valley fiesta ranch dip mix
- 1 lb penne pasta
- 6 green onions, sliced
- 1⁄2 green bell pepper, diced
- 1 stalk celery, diced
- 8 ounces shredded cheese (I use Sargento's Mexican 4 Cheese Blend)
- 1 cup mayonnaise
- 1 cup sour cream
directions
- Lightly brown chicken in pan sprayed with cooking spray. Add chicken broth and 1 teaspoon of Fiesta Dip mix. Bring to boil, cover, and simmer for 30 minutes.
- Remove chicken and set aside to cool, reserving broth in pan.
- Add broth to water for cooking pasta, and cook according to package directions. Drain and cool slightly.
- Cut chicken into small chunks and mix with pasta and vegetables in large bowl.
- Mix remaining Fiesta Dip mix with mayonnaise and sour cream and add to the pasta bowl, mixing to coat well.
- Gently stir in shredded cheese, and refrigerate at least 4 hours before serving for flavors to blend.
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Reviews
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I just made this to take a friend whose wife just passed way. I am not sure it will make it there. I did have to make what I consider one minor change....my store did not carry the fiesta ranch and I REALLY thought I had a package of the regular at home....when I got home I was wrong. This is what I did. I browned my chicken in butter and olive oil....then simmered it in 2 cups of broth that I added several cloves of smashed garlic to. When it was ready to put together I mixed 1 cup of sour cream with about a 1/2 cup of Hellman's and 1/2 cup of bottled ranch dressing (Kraft) then added about 1 teaspoon or so of Tony's Creole Seasoning....the veggies I used were Santa Sweet Tomatoes, the green part of 5 green onions and 1/2 of a purple onion diced. Used a combo of 4 cheese mexican and cheddar cheese....added a touch of garlic powder, kosher salt and fresh ground pepper.....very, very good.....have already decided to make it again maybe adding some bacon!!! Thanks for a great recipe.
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This is a great pasta salad! I love the idea of simmering the chicken in stock with some of the dip mix, it gives the chicken great flavor. I used a whole green pepper, 3 stalks of celery, added 6 oz. of sliced black olives and one can of drained diced tomatoes. This salad was a huge hit at the birthday party I took it to. (I even caught a friend going back for his THIRD bowl!) :) Thanks for sharing this wonderful recipe, ElaineAnn!
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Very good and super easy to make too. I made a few changes however by skiping the vegetables listed but used 1/2 red onion and one zucchini instead. I also used a mixture of cheeses (equaling about the 8 ounces specified) that I had in the fridge and wanted to use up. Very good and an easy salad for hot days. Thanks for sharing.
Tweaks
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Very good and super easy to make too. I made a few changes however by skiping the vegetables listed but used 1/2 red onion and one zucchini instead. I also used a mixture of cheeses (equaling about the 8 ounces specified) that I had in the fridge and wanted to use up. Very good and an easy salad for hot days. Thanks for sharing.
RECIPE SUBMITTED BY
ElaineAnn
United States