33 Reviews

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.

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Kate in Ontario February 28, 2003

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!

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Sue Lau February 14, 2003

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.

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Pam Wrobel April 24, 2003

Good salad. We liked all the mix of flavors. I left out the chicken and added avocado. Served with a queasadilla for meatless Mon.

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adopt a greyhound June 09, 2015

I made this last night for dinner and my family enjoyed the flavor of it. DS did pick out some of the veggies, but otherwise ate it all. I loved the flavors of the dressing with the pasta, lettuce and chicken. This makes such a nice light dinner for these warmer evenings. Thank you for sharing with us, we will make this again this summer.

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mommyoffour May 21, 2013

Delish! I halved the recipe since it's just me and the BF and omitted the lettuce because I forgot about it! I used some shredded rotisserie chicken from earlier in the week, and it was wonderful! It was super-filling! Thanks for a great minimal-cooking-needed summer-time recipe!

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JennyLynn99 August 18, 2010

Great recipe that I changed up a bit. I did not use the zucchini, green pepper, lettuce, or cheddar cheese. I added black beans. The dressing is very tasty. The recipe makes a lot and would be great for a pot luck.

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Supper Swapper from Ohio July 12, 2010

We really liked this. I did use different veggies because I used what we had on hand. I used frozen corn and broccoli florets, which I blanched in the pasta water for the last minute or two of cooking. I also didn't used the lettuce or green chilies. We like the dressing and enjoyed the change of pace from a regular pasta salad. I did double the dressing because I think it just would have been dry, but that may be because of my choice of veggies. Thanks for a recipe that we will use again. We have made this several times now and I just love it.

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Margie99 July 05, 2010

We really enjoyed this recipe although we omitted the dairy and chicken to make it vegan! Simply delicious and much healthier!

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CheeseLover! April 05, 2010
Mexican Chicken Pasta Salad