Mexican Chicken and Pasta Salad
|Tricolor fusili||12 Ounce, uncooked (Corkscrew Pasta)|
|Carrots||2 Large, scraped|
|Fat free ranch style dressing||1⁄2 Cup (8 tbs)|
|Lime juice||2 Tablespoon|
|Chili powder||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Hot sauce||1⁄2 Teaspoon|
|Roasted chicken breast||3 1⁄2 Cup (56 tbs), shredded|
|Seeded diced tomato||2 1⁄2 Cup (40 tbs)|
|Chopped fresh cilantro||3⁄4 Cup (12 tbs)|
|Chopped purple onion||1⁄2 Cup (8 tbs)|
|Canned golden hominy||15 1⁄2 Ounce, drained (1 Can)|
Cook pasta according to package directions, omitting salt and fat.
Drain and set aside.
Slice carrots diagonally; cut slices into thin strips.
Add to pasta.
Combine dressing and next 4 ingredients.
Add to pasta mixture; toss well.
Add chicken and remaining ingredients; toss well.
Cover and chill at least 3 hours.