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Howard L. Puckett 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 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

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