Southwestern Chicken Pasta Salad Recipe Print Page

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Photo by: Howard L. Puckett

Southwestern Chicken Pasta Salad

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.

Cooking Light AUGUST 2005

Yield: 6 servings (serving size: 1 1/3 cups)

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

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.

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

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

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Southwestern Chicken Pasta Salad recipe