Southwest Chicken Ranch Pasta Salad Recipes

SOUTHWESTERN CHICKEN PASTA SALAD

Southwestern Chicken Pasta Salad image

Dinner ready in 30 minutes! Enjoy this delicious pasta salad flavored with Old El Paso® salsa and made using chicken and corn - perfect for a Southwestern meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

6 oz. (2 cups) uncooked rainbow rotini (spiral pasta)
1 (9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, diced
1 medium avocado, pitted, peeled and diced
1 large tomato, chopped
1 (11-oz.) can whole kernel sweet corn, drained
1/2 cup sliced green onions
4 oz. (1 cup) finely shredded Mexican cheese blend
3/4 cup mayonnaise
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 (11-oz.) pkg. torn romaine and iceberg lettuce blend (6 cups)
1/4 cup chopped fresh cilantro

Steps:

Cook and drain rotini as directed on package. Rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, mix chicken, avocado, tomato, corn, onions and cheese. In small bowl, mix mayonnaise and salsa.
Add rotini to salad; stir gently to mix. Add mayonnaise mixture to salad; toss to coat. Arrange lettuce blend on individual plates. Spoon salad over lettuce. Sprinkle with cilantro.

Nutrition Facts : Calories 565, Carbohydrate 40 g, Cholesterol 70 mg, Fat 7, Fiber 5 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 775 mg, Sugar 7 g

SOUTHWESTERN RANCH PASTA SALAD

Southwestern Ranch Pasta Salad image

Whipping up a great pasta salad while the meat is grilling is easy with Suddenly Salad. Just toss in your favorite veggies, stir and voilà!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
1 cup frozen corn
1/2 cup spicy ranch or regular ranch dressing
1 tablespoon lime juice
1 1/2 cups small broccoli florets
1 cup grape tomatoes, halved
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh cilantro
Tortilla chips, if desired

Steps:

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, adding corn during last 2 minutes of cooking.
Drain pasta and corn; rinse with cold water. Shake to drain well.
Im medium bowl, stir together seasoning mix, dressing and lime juice. Stir in pasta with corn and remaining ingredients except tortilla chips. Serve salad with tortilla chips. Serve immediately, or refrigerate.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 5 mg, Fat 2, Fiber 3 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 6 g, TransFat 0 g

SOUTHWEST PASTA SALAD

Southwest Pasta Salad image

Prize-Winning Recipe 2009! Need a crowd-sized salad? Try a jazzed-up flavorful pasta salad you can have ready in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 12

Number Of Ingredients 15

Ingredients

2 boxes Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/2 cup cold water
1/3 cup olive oil
2 tablespoons cider vinegar
1 tablespoon chopped fresh cilantro
1 to 2 tablespoons red pepper sauce, if desired
1/2 teaspoon ground cumin
1 can (15 oz) Progresso™ black or pinto beans, rinsed and drained
1 can (14.5 oz) diced tomatoes with jalapeños, drained
1 can (11 oz) whole kernel corn with red and green peppers, drained
1/2 cup sliced ripe olives
1/2 cup chopped red, yellow or green bell pepper
1 medium avocado, peeled, cut into 1/2-inch cubes
8 oz pepper Jack cheese, cut into 1/2-inch cubes (2 cups)
Romaine lettuce leaves, if desired

Steps:

Empty Pasta mixes into 4-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Meanwhile, in large bowl, stir together Seasoning mixes, cold water, olive oil, vinegar, cilantro, pepper sauce and cumin.
Drain pasta; rinse with cold water. Shake to drain well. Add pasta, beans, tomatoes, corn, olives, bell pepper, avocado and cheese to seasoning mixture; toss gently to coat. If desired, serve on a platter lined with lettuce leaves. Serve immediately, or cover and refrigerate until serving.

Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 5 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 0 g

KING RANCH CHICKEN CASSEROLE

King Ranch Chicken Casserole image

Looking for a hearty dinner? Then check out this delicious casserole featuring chicken and vegetables - perfect for Southwestern cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups chopped cooked chicken
1 bag (12 oz) frozen onions, celery, bell pepper and parsley seasoning blend
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) diced tomatoes with green chiles, undrained
1 teaspoon chili powder
1/2 teaspoon garlic salt
12 soft corn tortillas (6 inch), torn into 1-inch pieces
2 cups shredded Cheddar cheese (8 oz)

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir together chicken, seasoning blend, soups, tomatoes, chili powder and garlic salt.
Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice.
Bake uncovered 32 to 35 minutes or until bubbly.

Nutrition Facts : Calories 320, Carbohydrate 24 g, Fat 1, Fiber 3 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 serving, Sodium 930 mg

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