Mexican Chicken and Pasta Salad

Recipe from Oxmoor House

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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


  • 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


  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.
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