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Mexican Chicken & Pasta Salad

Chicken.delights's picture
  Macaroni shell 8 Ounce
  Boiling salted water 1 Cup (16 tbs)
  Salad oil 2 Tablespoon
  Mayonnaise 1⁄2 Cup (8 tbs)
  Diced green chiles 4 Ounce (1 Can)
  Diced pimentos 4 Ounce, drained (1 Jar)
  Oregano leaves 1 Teaspoon
  Chili powder 2 Teaspoon
  White wine vinegar 1 Tablespoon
  Chopped green onion with tops 1⁄2 Cup (8 tbs)
  Chopped green onions 1⁄2 Cup (8 tbs) (Including Tops)
  Diced jicama/Celery 1 Cup (16 tbs)
  Cooked chicken/Turkey 1 1⁄2 Cup (24 tbs)
  Shredded cheddar cheese 8 Ounce (2 Cups)
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can)
  Parsley/Fresh cilantro coriander sprigs 1 Tablespoon

Following package directions, cook macaroni in boiling salted water until al dente.
Drain, rinse under cold running water, and drain again.
Let cool.
In a large bowl, stir together oil, mayonnaise, chiles, pimentos, oregano, cumin seeds, chili powder, and vinegar.
Add macaroni and stir to mix; then stir in onions, jicama, chicken, and cheese.
Spoon mixture into a serving bowl.
Sprinkle olives over top, then garnish with parsley.
If made ahead, cover and refrigerate until next day; serve at room temperature.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3526 Calories from Fat 2051

% Daily Value*

Total Fat 230 g353.1%

Saturated Fat 66.6 g333.2%

Trans Fat 0.5 g

Cholesterol 487.4 mg162.5%

Sodium 2816 mg117.3%

Total Carbohydrates 216 g72.1%

Dietary Fiber 30.4 g121.8%

Sugars 23.9 g

Protein 139 g278.3%

Vitamin A 402.5% Vitamin C 850%

Calcium 191.3% Iron 103.8%

*Based on a 2000 Calorie diet

Mexican Chicken & Pasta Salad Recipe