Southwestern Chicken And Pasta Salad Recipes

SOUTHWESTERN CHICKEN PASTA SALAD

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.

SOUTHWEST CHICKEN & PASTA SALAD

Steps:

• 1. In a large skillet over medium heat, cook cubed chicken breast seasoned with 1 tsp southwest seasoning until cooked through.
• 2. While chicken is cooking, cook pasta according to package directions, drain but do not rinse.
• 3. In a very large bowl (need room to get a good mix of ingredients), mix together all of the salad ingredients.
• 4. In a 2 cup measuring cup, mix all of the dressing ingredients with a small whisk until fully combined. Pour dressing mixture over salad mixture in the large bowl. Mix well with a spoon until all of the salad ingredients are coated with dressing.
• 5. I always double this recipe and my son, of course adds shredded cheddar on top! You can vary the amount of vegetables and beans according to what you like.

SOUTHWESTERN CHICKEN AND PASTA SALAD

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; rinse under cold running water and drain again.
• Transfer pasta to large bowl. Add oil and toss to coat. Mix in chicken, green onions, tomatoes, hominy, beans, taco sauce and cilantro. Season salad generously with salt and pepper.

BLACK BEAN, CORN, AND QUINOA SALAD

Steps:

• Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
• Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

SOUTHWESTERN CHICKEN PASTA SALAD

Steps:

• Season the chicken strips with cayenne red pepper (to taste) or Mrs. Dash Southwest Chipotle seasoning (to taste) - set aside.
• Cook pasta 'al dente' - drain and rinse well with cold water.
• In large bowl combine pasta, peppers, corn, beans and onion.
• Next add the chicken, seasonings and mayo. Fold together (pasta and kidney beans can fall apart if you mix too hard).
• Add more seasonings to taste if needed.
• Chill overnight.

SOUTHWEST CHICKEN-PASTA SALAD

Steps:

• Combine ingredients.
• Refrigerate 1 hour.

SOUTHWEST CHICKEN PASTA SALAD RECIPE

Steps:

• Cook pasta according to directions on package.
• While pasta is cooking, mix together (in a VERY large bowl) the cooked chicken, bell peppers, tomatoes, olives, corn, onion, black beans, pinto beans, and taco seasoning.
• After pasta is finished cooking, mix it into the bowl with other ingredients (do not add cheese at this point because the hot pasta has a tendency to melt it, so wait to add the cheese until the pasta has completely cooled down).
• In a separate bowl, mix together dressing ingredients and fold into pasta/vegetable mixture. Stir until all ingredients are coated with dressing.
• Fold in cheese at this time and place in the fridge. I prefer to eat this after it has been in the fridge for at least 2-4 hours, but it tastes even better after staying in the fridge overnight.

SOUTHWESTERN PASTA SALAD

Steps:

• In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water., In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving., Just before serving, top with avocado and the remaining cilantro.