SOUTHWEST CHICKEN PASTA SALAD RECIPE
This Southwest Chicken Pasta Salad is quick, delicious, and full of amazing flavor. It's not too spicy, but has the most amazing flavor and seasoning to it.
Provided by Camille Beckstrand
Categories Salad
Time 28m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 492 kcal, Carbohydrate 60 g, Protein 24 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 44 mg, Sodium 687 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving
SOUTHWESTERN MACARONI SALAD
From Standish, Maine, Nancy Clancy writes, "This salad is like having salsa mixed with macaroni--it's yummy! It serves a lot, which makes it a great side for any gathering. I sometimes add a little cayenne pepper for those who like it hot.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion and olives., In a jar with a tight-fitting lid, combine the lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 163 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SOUTHWESTERN CHICKEN FAJITA MASON JAR SALAD
Southwestern chicken fajita salad is the perfect grab-and-go lunch that requires minimal added effort, plus it's a well-balanced meal with wholesome, real ingredients. Simply toss all of the ingredients together in a baking pan, then put it in the oven, set the timer, and walk away. You can enjoy the fajita mixture warm with a tortilla and rice, or, in this case, cold by incorporating it into a salad.
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Add the chicken, bell peppers, zucchini and onions to a large baking sheet. Drizzle the oil and seasoning blend over the mixture and stir to coat. Bake uncovered until the chicken is cooked through, 20 to 25 minutes.
- To assemble, split the fajita mixture, sweet potatoes and greens in that order among four mason jars. These jars will keep for 3 to 5 days. Place the avocado, cheese, cilantro, lime juice and sour cream if using on top of the greens the morning of.
Nutrition Facts : Calories 166 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 29 milligrams, Sodium 385 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 12 grams, Sugar 8 grams
SOUTHERN GRILLED CHICKEN WITH MACARONI SALAD
Head for Dixieland with two jazzy standbys: spicy-sweet chicken and creamy macaroni salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 6
Steps:
- Heat grill to medium-low; lightly oil grates. Season chicken with salt and pepper; grill, turning as necessary, until lightly charred and almost cooked through, 15 to 20 minutes. Divide sauce between 2 bowls; one for basting and one for serving. Continue cooking chicken, brushing occasionally with sauce, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, 5 to 10 minutes. Discard basting sauce.
- Drizzle tomatoes with oil; season with salt and pepper. Serve chicken with reserved sauce, macaroni salad, and tomatoes.
SOUTHWESTERN CHICKEN PASTA SALAD
SUPERB!! I love this salad! I am submitting this on behalf of my friend Christa......she is a fantastic cook and came up with this wonderful salad. I thought I would share it with all of you, enjoy! Note: Use a little more mayo than what you think looks right, it is absorbed into the pasta overnight. If it's too dry at first then it will be way too dry the next day. Salad is to be slightly moist after chilling. Cooking time is chilling time. It is best if chilled overnight to get all the flavors soaked in well.
Provided by MnGal
Categories Chicken
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 760, Fat 9.1, SaturatedFat 1.7, Cholesterol 59.5, Sodium 326.3, Carbohydrate 131.5, Fiber 19.1, Sugar 10.9, Protein 45.5
SOUTHWESTERN CHICKEN SALAD
A wonderful blend of spices, herbs, and a bit of a "bite" from the jalapeno combine so well with the chicken and corn in this salad. One of my favorites! If you can't get fresh corn, you may substitute frozen corn.
Provided by LINDA W.
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 229.8 calories, Carbohydrate 19 g, Cholesterol 47.5 mg, Fat 11.2 g, Fiber 3.7 g, Protein 16.9 g, SaturatedFat 3.2 g, Sodium 505.9 mg, Sugar 3.6 g
SOUTHWESTERN CHICKEN PASTA SALAD
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
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 SHREDDED CHICKEN SALAD
Shredded chicken salad with a kick! Great for salads or wraps.
Provided by CJ
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Combine lettuce, chicken, corn, beans, bell pepper, avocados, tomatoes, green onions, and cilantro for salad in a large bowl.
- Stir yogurt, mayonnaise, taco seasoning, and ranch dressing mix for dressing together in a small bowl.
- Pour 1/2 of the dressing over the salad and toss to combine. Gradually add more dressing until it is dressed to your liking. Top with tortilla chips before serving.
Nutrition Facts : Calories 793.2 calories, Carbohydrate 62.9 g, Cholesterol 70.4 mg, Fat 48.3 g, Fiber 19.3 g, Protein 35.2 g, SaturatedFat 9 g, Sodium 1287.9 mg, Sugar 10.4 g
SOUTHWESTERN CHICKEN PASTA SALAD
The flavors of corn, tomatoes and BBQ sauce give this chicken-and-pasta salad its Southwestern appeal. That cayenne kick helps too.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Prepare Pasta Salad as directed on package, adding barbecue sauce with the mayo.
- Stir in remaining ingredients.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 530 mg, Carbohydrate 36 g, Fiber 2 g, Sugar 5 g, Protein 14 g
SOUTHWESTERN CHICKEN AND PASTA SALAD
Provided by Erin Renouf Mylroie
Categories Salad Chicken Pasta Tomato Kid-Friendly Quick & Easy Back to School Summer Cilantro Bon Appétit California Small Plates
Yield Serves 8
Number Of Ingredients 9
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.
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SOUTHWESTERN CHICKEN AND MACARONI SALAD | MIDWEST LIVING
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- Preheat oven to 450°F. Line a baking sheet with foil. Place peppers on baking sheet, cut sides down. Roast for 20 minutes or until skin is blistered and charred. Bring the foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of the skins. Gently pull off skin and discard. Remove stems, seeds, and membranes. Chop peppers.
- Cook chicken and macaroni according to package directions. Cook pasta according to package directions. Drain pasta and rinse well under cold water. Set aside. Cut chicken into 1/2-inch-thick pieces.
- In a large bowl combine cream cheese and half the salsa. Beat with an electric mixer on low speed until smooth; gradually beat in remaining salsa. Add chopped peppers and macaroni; toss to combine. Gently fold in avocado and chicken. Serve at once or cover and chill up to 2 hours.
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- Preheat oven to 450°F. Line a baking sheet with foil. Place peppers on baking sheet, cut sides down. Roast for 20 minutes or until skin is blistered and charred. Bring the foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of the skins. Gently pull off skin and discard. Remove stems, seeds, and membranes. Chop peppers.
- Cook chicken and macaroni according to package directions. Cook pasta according to package directions. Drain pasta and rinse well under cold water. Set aside. Cut chicken into 1/2-inch-thick pieces.
- In a large bowl combine cream cheese and half the salsa. Beat with an electric mixer on low speed until smooth; gradually beat in remaining salsa. Add chopped peppers and macaroni; toss to combine. Gently fold in avocado and chicken. Serve at once or cover and chill up to 2 hours.
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