Mexican Chicken Pasta Salad

By kaydeis

Worth the time it takes for all the chopping!

Ingredients

• 8 oz penne pasta (2 cups uncooked)
• 2 cooked chicken breasts, diced (about 2 cups)
• 1 (8 3/4 ounce) can whole kernel corn, drained
• 1 small zucchini, cut in half lengthwise, then sliced
• 1-2 stalk celery, sliced thin
• 1 medium sweet red pepper, sliced
• 1 medium green pepper, sliced (optional)
• 4 green onions, sliced
• 1 (4-7 ounce) can green chilies
• 1/2-1 cup shredded cheddar cheese (optional)
• 2 cups lettuce, chopped
• 1/4 cup chopped cilantro
• Dressing
• 3/4 cup mayonnaise
• 1/4 cup sour cream or yogurt
• 2 Tbs ReaLime juice
• 2 tsp sugar
• 1/2 tsp salt
• 3/4 tsp cumin
• 1/2 tsp chili powder

Preparation

Step 1

1. Cook pasta according to package directions, drain, rinse, and set aside.

2. Combine all vegetables in a large bowl.

3. Combine all dressing ingredients; stir thoroughly.

4. Pour dressing over salad; toss to coat.

5. Chill 1 hour, then serve.

Servings: 6

Nutrition Facts
Nutrition (per serving): 399 calories, 0 calories from fat, 0g total fat, 39mg cholesterol, 588mg sodium, 52.1g carbohydrates, 6.6g fiber, 15.6g protein, 8.4 points.

Author Notes
Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.