You are here

Mexican Chicken & Pasta Salad

Chicken.delights's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Sprinkling
Ingredient: 
Chicken

Rate It

Your rating: None
4.025
Average: 4 (18 votes)