Creamy Mexican Chicken Pasta Salad Recipes

CREAMY CHICKEN PASTA SALAD

Steps:

• Mix mayonnaise, salt, pepper, lemon juice, and relish.
• Toss with pasta, celery, and chicken.
• Refrigerate for at least 2 hours.

CREAMY MEXICAN CHICKEN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the cilantro, mayonnaise, sour cream, lime juice and 1/2 teaspoon salt together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the corn to the pot. Drain and rinse under cold water to cool and add to the bowl.
• Add the beans, chicken, onions, tomatoes and jalapeno to the bowl and toss to combine. Season with salt and garnish with cilantro. The pasta salad is best if served right away.

CREAMY CHICKEN AND PASTA SALAD

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
• Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
• Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.

CREAMY MEXICAN CHICKEN PASTA

Steps:

• Cook pasta in large saucepan as directed on package. Meanwhile, cook chicken in skillet sprayed with cooking spray on medium heat 4 to 5 min. or until done, stirring occasionally.
• Drain pasta; return to saucepan. Stir in chicken and all remaining ingredients. Cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring occasionally.

MEXICAN CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions, drain, rinse, and set aside.
• Combine all vegetables in a large bowl.
• Combine all dressing ingredients; stir thoroughly.
• Pour dressing over salad; toss to coat.
• Chill 1 hour, then serve.
• Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.

MILLION DOLLAR CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
• Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
• Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
• Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

MEXICAN CHICKEN SALAD

Steps:

• Mix dressing ingredients and set aside.
• Heat oil in skillet.
• Sprinkle chicken* with garlic salt, then sauté in pan until no longer pink, about 5 minutes.
• Combined cooked chicken, corn tomatoes, black beans, onions and red peppers in a large bowl.
• Stir in dressing.
• Chill at least 1 hour.
• (can be prepared the day before).
• When ready to eat, combine chicken mixture with lettuce.
• Serve along with avocados, cheese, tortilla chips, sour cream and salsa.
• Each diner garnishes his own salad as desired.
• *Rotissirie Chicken or left-over chicken works just great!