Mexican Chicken & Pasta Salad Recipe
Ingredients
| 8 ounces small shell macaroni | ||
| Boiling salted water | ||
| Salad oil | 2 Tablespoon | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Green chiles | 1 Can (10oz), diced | |
| 1 jar (4 oz.) diced pimentos, drained | ||
| 1 teaspoon each oregano leaves and cumin seeds | ||
| Chili powder | 2 Teaspoon | |
| White wine vinegar | 1 Tablespoon | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| 1 cup finely diced jicama or celery | ||
| 1 1/2 cups bite-size pieces cooked chicken or turkey | ||
| Shredded Cheddar cheese | 2 Cup (16 tbs) | |
| Ripe olives | 1 Can (10oz), drained | |
| Parsley or fresh cilantro (coriander) sprigs | ||
Directions
Following package directions, cook macaroni in boiling salted water until al dente.
Drain, rinse under cold running water, and drain again.
Let cool.
In a large bowl, stir together oil, mayonnaise, chiles, pimentos, oregano, cumin seeds, chili powder, and vinegar.
Add macaroni and stir to mix; then stir in onions, jicama, chicken, and cheese.
Spoon mixture into a serving bowl.
Sprinkle olives over top, then garnish with parsley.
If made ahead, cover and refrigerate until next day; serve at room temperature.
Drain, rinse under cold running water, and drain again.
Let cool.
In a large bowl, stir together oil, mayonnaise, chiles, pimentos, oregano, cumin seeds, chili powder, and vinegar.
Add macaroni and stir to mix; then stir in onions, jicama, chicken, and cheese.
Spoon mixture into a serving bowl.
Sprinkle olives over top, then garnish with parsley.
If made ahead, cover and refrigerate until next day; serve at room temperature.
Chef
