Monday, June 13, 2011

Southwestern Chicken Pasta Salad

I was in the mood for some pasta salad for dinner and went on the hunt for a tasty recipe.  I stopped my search after finding this one from Betty Crocker. I've been loving Mexican food lately, just can't get enough.  Hubs and I prepared this dinner together, which made it even better!  I loved it and hubs liked it.   He wasn't crazy about the mayo dressing, I on the other hand couldn't get enough.  It was just as delicious left over for lunch the next day.  We didn't use the lettuce and didn't feel as though anything was missing.  This would be a hit without the chicken at a party or shower as a side.  Enjoy! 


6oz. (2 cups) uncooked rainbow rotini (spiral pasta)
1(9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, diced
1medium avocado, pitted, peeled and diced
1large tomato, chopped
1(11-oz.) can Green Giant® Niblets® Whole Kernel Sweet Corn, drained
1/2cup sliced green onions
4oz. (1 cup) finely shredded Mexican cheese blend
3/4cup mayonnaise
1/2cup Old El Paso® Thick 'n Chunky salsa
1(11-oz.) pkg. torn romaine and iceberg lettuce blend (6 cups)
1/4cup chopped fresh cilantro

  1. 1Cook and drain rotini as directed on package. Rinse with cold water to cool. Drain well.
  2. 2Meanwhile, in large bowl, mix chicken, avocado, tomato, corn, onions and cheese. In small bowl, mix mayonnaise and salsa.
  3. 3Add rotini to salad; stir gently to mix. Add mayonnaise mixture to salad; toss to coat. Arrange lettuce blend on individual plates. Spoon salad over lettuce. Sprinkle with cilantro.


  1. Ohhh that does look good!

    Kristy @

  2. Thanks for following me on Pinterest. Love your blog it's too cute!!

  3. Yum! I didn't know they sell frozen southwestern-flavored cooked chicken breast strips..I'll have to look for that.

  4. Is 10AM too early to eat something like this? Because I don't think it is. My stomach is grumbling now thanks your post :)


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