Southwestern Chicken Pasta Salad

By Kplmrm

Fresh summer corn is sweet, tender, and juicy--cooked or raw. If your corn is a bit past its prime, boil it for two minutes.

Yield: 6 servings (serving size: 1 1/3 cups)



Nutritional Information

Calories:
322 (28% from fat)
Fat:
9.9g (sat 3.6g,mono 3.8g,poly 1g)
Protein:
21g
Carbohydrate:
38.2g
Fiber:
2.5g
Cholesterol:
48mg
Iron:
2.1mg
Sodium:
523mg
Calcium:
121mg

Ingredients

• 1/2 * 1/2 pound uncooked penne rigate
• 2 * 2 cups shredded skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)
• 1 * 1 cup fresh corn kernels
• 3/4 * 3/4 cup (3 ounces) shredded sharp cheddar cheese
• 1/2 * 1/2 cup sliced green onions
• 1/2 * 1/2 cup diced red bell pepper
• 1/2 * 1/2 cup chopped plum tomato (about 2 tomatoes)
• 1/4 * 1/4 cup fresh orange juice
• 2 * 2 tablespoons fresh lime juice
• 1 * 1 tablespoon extravirgin olive oil
• 1 * 1 tablespoon chopped canned chipotle chiles in adobo sauce
• 1/2 * 1/2 teaspoon salt

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 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.

Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.