Southwestern Chicken Pasta Salad

Southwestern Chicken Pasta Salad
Photo by Howard L. Puckett


  • 1 cup fresh corn kernels
  • ½ cup sliced green onions
  • 2 tablespoons fresh lime juice
  • ¾ cup (3 ounces) shredded sharp cheddar cheese
  • 1 tablespoon extravirgin olive oil
  • 2 cups shredded skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)
  • ½ cup diced red bell pepper
  • + 5 more ingredients
    • 1 tablespoon chopped canned chipotle chiles in adobo sauce
    • ½ cup chopped plum tomato (about 2 tomatoes)
    • ¼ cup fresh orange juice
    • ½ teaspoon salt
    • ½ pound uncooked penne rigate

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...

View full recipe at My Recipes


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