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Mexican Chicken and Pasta Salad

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta
Interest: 
Healthy
Cook Time: 
6 Minutes

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4.17222
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2739 Calories from Fat 194

% Daily Value*

Total Fat 28 g42.9%

Saturated Fat 5.4 g27.1%

Trans Fat 0 g

Cholesterol 248.6 mg82.9%

Sodium 2597.9 mg108.2%

Total Carbohydrates 477 g158.9%

Dietary Fiber 48.6 g194.6%

Sugars 65 g

Protein 141 g281.5%

Vitamin A 801.2% Vitamin C 190.5%

Calcium 45.6% Iron 106.8%

*Based on a 2000 Calorie diet

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Mexican Chicken And Pasta Salad Recipe