This salad makes a light, tasty lunch that's pretty easy to put together, especially if you have some of the ingredients on hand. I made a couple of changes: I was feeding it to kids, so instead of the tablespoon of chopped chipotle chilis (which can have a lot of kick), I just used a couple of teaspoons of the adobo sauce and added a teaspoon of ground cumin. I also added about 1/4 cup of chopped cilantro because I had it in the fridge. I will definitely make this salad again!
baked chicken breasts with lemon pepper. didn't have orange juice so used lime j and chicken broth. after sticking a fingertip in the adobo sauce, i decided i wouldn't be using it !! topped with cheese as i was serving. husband really liked.
This is a staple in our house. I double the recipe and enjoy eating this for lunch through the week, and my daughter enjoys it as an after school snack. I make it with whole grain pasta, and I use OJ concentrate when making the dressing to boost the flavor a bit (Plus no one in the house are OJ drinkers, so it keeps nicely in the freezer - that's how often I make this recipe!) With Costco's cooked chicken stocked in the freezer, all I need is a red bell pepper and I have the other ingredients in the pantry or freezer!
Note - this review comes from a former Texan. I like my food deep fried and smothered in gravy. Ranch for dipping? Yes, please. I do not consider myself someone who likes low-cal recipes.
That being said, this pasta is amazing. You can definitely eat it cold, as pasta salad, but it works warm as a main entree, too.
I didn't change much - I just subbed frozen corn for fresh since it's not in season at the moment, and used extra chiles since I like things spicy. Honestly, I think next time I'll eliminate the cheddar since there is more than enough flavor from the chiles and veggies.
Thank you so much for this recipe!
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