Southwestern Chicken Pasta Salad

Howard L. Puckett

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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 28%
  • Fat: 9.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1g
  • Protein: 21g
  • Carbohydrate: 38.2g
  • Fiber: 2.5g
  • Cholesterol: 48mg
  • Iron: 2.1mg
  • Sodium: 523mg
  • Calcium: 121mg

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

Preparation

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