Southwestern Chicken Pasta Salad

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


6 servings


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


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.

Estimated Time

Preparation/Total Time: 30 minutes

Nutritional Information

Amount per serving: Calories 565 (Calories from Fat 325), Total Fat 36 g (Saturated Fat 9 g); Cholesterol 70 mg; Sodium 775 mg; Total Carbohydrate 40 g (Dietary Fiber 5 g, Sugars 7 g), Protein 25 g; Exchanges: 2 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 7 Fat; Carbohydrate Choices: 2 1/2

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