Southwestern Chicken Pasta Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Use fresh summer corn in this southwestern chicken pasta salad for a sweet and juicy addition. If your corn is a bit past its prime, boil it for two minutes.

Ingredients:

1/2 pound uncooked penne rigate

2 cups shredded skinless, boneless grilled lemon-herb chicken (about 8 ounces)

1 cup fresh corn kernels

3/4 cup (3 ounces) shredded sharp cheddar cheese

1/2 cup sliced green onions

1/2 cup diced red bell pepper

1/2 cup chopped plum tomato (about 2 tomatoes)

1/4 cup fresh orange juice

2 tablespoons fresh lime juice

1 tablespoon extravirgin olive oil

1 tablespoon chopped canned chipotle chiles in adobo sauce

1/2 teaspoon salt

Directions:

1. Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through tomato); toss well to combine.
2. Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

By RecipeOfHealth.com