Mexican Chicken Pasta Salad

papergoddess's Note:

Cool, refreshing salad with a Mexican flavor. This can be served as a side dish or entree. (Prep time includes 1 hour refrigeration time)

• Total Time: 1 hrs 25 mins
• Prep Time: 1 hrs 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 8 ounces penne pasta (2 cups uncooked)
• 2 cooked chicken breasts , diced (about 2 cups)
• 1 (8 ¾ ounce) can whole kernel corn , drained
• 1 small zucchini , cut in half lengthwise, then sliced
• 1 -2 stalk celery , sliced thin
• 1 medium sweet red pepper , sliced
• 1 medium green pepper , sliced (optional)
• 4 green onions , sliced
• 1 (4 -7 ounce) can green chilies
• ½-1 cup shredded cheddar cheese (optional)
• 2 cups lettuce , chopped
• ¼ cup chopped cilantro

Dressing

• ¾ cup mayonnaise
• ¼ cup sour cream or ¼ cup yogurt
• 2 tablespoons ReaLime juice
• 2 teaspoons sugar
• ½ teaspoon salt
• ¾ teaspoon cumin
• ½ teaspoon chili powder

Directions:

1. Cook pasta according to package directions, drain, rinse, and set aside.
2. Combine all vegetables in a large bowl.
3. Combine all dressing ingredients; stir thoroughly.
4. Pour dressing over salad; toss to coat.
5. Chill 1 hour, then serve.
6. Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.

Reviews

[Kate in Ontario]

Great tasting salad. The flavour combination worked well. I sprinkled the chicken breasts lightly with Tex-Mex seasoning before browning in roasted garlic olive oil. If short on time I think ranch dressing would work well with this salad.

[Sue Lau]

Very simple and easy to prepare. Had a nice mild flavor accentuated by cumin and cilantro. A cool and refreshing choice that would be good for picnics as well as pot-lucks and warm-weather days!

[Pam Wrobel]

This is a very good salad. I omited the bell pepper due to stomach sensitivity & it was still very flavorful. I also decreased the fat content by using light sour cream & light best foods mayonaise to create the dressing. I'm sure you'd never notice the difference.