Mexican Chicken and Pasta Salad

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 448
  • Calories from fat: 14%
  • Fat: 7.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.8g
  • Protein: 31.4g
  • Carbohydrate: 62.9g
  • Fiber: 0.0g
  • Cholesterol: 67mg
  • Iron: 0.0mg
  • Sodium: 396mg
  • Calcium: 0.0mg

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

  1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
  2. Slice carrots diagonally; cut slices into thin strips. Add to pasta.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mexican Chicken and Pasta Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy