Southwest Chicken Pasta Salad Recipes

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.

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 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.

SOUTHWEST CHICKEN PASTA SKILLET

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 to 7 min. on each side or until evenly browned on both sides. Sprinkle with red pepper.
• Add Pasta, Seasoning and water; stir. Cover; cook on medium heat 7 to 9 min. or until pasta is tender.
• Remove chicken from skillet; set aside. Add green peppers and corn to pasta mixture in skillet; mix well. Top with chicken; cook, covered, 5 min. or until heated through. Sprinkle with Croutons and Parmesan.

SOUTHWESTERN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
• Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

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.

ZESTY SOUTHWESTERN PASTA SALAD

Steps:

• Prepare pasta according to package instructions.
• When making pasta salad, I like to cook my pasta a minute or two less than recommended so it stays firmer in the dressing, and holds up better against breaking apart when tossing.
• Drain and rinse under cold water.
• In a large bowl whisk together oil, lime juice, chili powder, cumin, salt and garlic.
• Gently stir in pasta and set aside.
• Gently stir in corn, beans, green pepper, red pepper, onion, tomatoes and 1/2 of the cilantro leaves.
• Garnish with the remaining cilantro.
• Cover and chill at least 2 hours.

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.

SOUTHWEST CHICKEN SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

SOUTHWEST CHICKEN-PASTA SALAD

Steps:

• Combine ingredients.
• Refrigerate 1 hour.

SOUTHWESTERN CHICKEN SALAD

Steps:

• Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
• In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
• Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.