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Southwestern Chicken Pasta Salad

Howard L. Puckett
Yield 6 servings (serving size: 1 1/3 cups)
Use fresh summer corn in this southwestern chicken pasta salad for a sweet and juicy addition. If your corn is a bit past its prime, boil it for two minutes.

Ingredients

  • 1/2 pound uncooked penne rigate
  • 2 cups shredded skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)
  • 1 cup fresh corn kernels
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese
  • 1/2 cup sliced green onions
  • 1/2 cup diced red bell pepper
  • 1/2 cup chopped plum tomato (about 2 tomatoes)
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon chopped canned chipotle chiles in adobo sauce
  • 1/2 teaspoon salt

Nutrition Information

  • calories 322
  • caloriesfromfat 28 %
  • fat 9.9 g
  • satfat 3.6 g
  • monofat 3.8 g
  • polyfat 1 g
  • protein 21 g
  • carbohydrate 38.2 g
  • fiber 2.5 g
  • cholesterol 48 mg
  • iron 2.1 mg
  • sodium 523 mg
  • calcium 121 mg

How to Make It

  1. 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.

    Cooking Pasta
  2. Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.