Mexican Chicken and Pasta Salad

recipe

Yield:

6 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 448
Caloriesfromfat 14 %
Fat 7.1 g
Satfat 1.7 g
Monofat 2.2 g
Polyfat 1.8 g
Protein 31.4 g
Carbohydrate 62.9 g
Fiber 0.0 g
Cholesterol 67 mg
Iron 0.0 mg
Sodium 396 mg
Calcium 0.0 mg

Ingredients

12 ounces tri-color fusilli (corkscrew pasta), uncooked
2 large carrots, scraped
1/2 cup fat-free Ranch-style dressing
2 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon hot sauce
3 1/2 cups coarsely shredded roasted chicken breast
2 1/2 cups seeded, diced tomato
3/4 cup chopped fresh cilantro
1/2 cup chopped purple onion
1 (15 1/2-ounce) can golden hominy, drained

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

Slice carrots diagonally; cut slices into thin strips. Add to pasta.

Combine dressing and next 4 ingredients. Add to pasta mixture; toss well. Add chicken and remaining ingredients; toss well. Cover and chill at least 3 hours.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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