Mexican Chicken and Pasta Salad Recipe
Summary
Cooking Time6 MinDifficulty LevelVery Easy
Ingredients
| Corkscrew pasta | 12 Ounce, uncooked | |
| Carrots | 2 Large, scraped | |
| 1/2 cup fat-free Ranch-style dressing | ||
| Lime juice | 2 Tablespoon | |
| Chili powder | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Hot Sauce | 1/2 Teaspoon | |
| 3 1/2 cups coarsely shredded roasted chicken breast | ||
| 2 1/2 cups seeded, diced tomato | ||
| Cilantro | 3/4 Cup (16 tbs), chopped | |
| 1/2 cup chopped purple onion | ||
| Hominy | 1 Can (10oz), drained | |
Directions
Cook pasta according to package directions, omitting salt and fat.
Drain and set aside.
Slice carrots diagonally; cut slices into thin strips.
Add to pasta.
Combine dressing and next 4 ingredients.
Add to pasta mixture; toss well.
Add chicken and remaining ingredients; toss well.
Cover and chill at least 3 hours.
Drain and set aside.
Slice carrots diagonally; cut slices into thin strips.
Add to pasta.
Combine dressing and next 4 ingredients.
Add to pasta mixture; toss well.
Add chicken and remaining ingredients; toss well.
Cover and chill at least 3 hours.
Chef
