Southwestern Chicken Pasta Salad

Southwestern Chicken Pasta Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    pound uncooked penne rigate

  • 2

    cups shredded skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)

  • 1

    cup fresh corn kernels

  • ¾

    cup (3 ounces) shredded sharp cheddar cheese

  • ½

    cup sliced green onions

  • ½

    cup diced red bell pepper

  • ½

    cup chopped plum tomato (about 2 tomatoes)

  • ¼

    cup fresh orange juice

  • 2

    tablespoons fresh lime juice

  • 1

    tablespoon extravirgin olive oil

  • 1

    tablespoon chopped canned chipotle chiles in adobo sauce

  • ½

    teaspoon salt

Directions

1. Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through tomato); toss well to combine. 2. Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.


Nutrition

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