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Chipotle Ranch Chicken and Pasta Salad

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Chipotle Ranch Chicken and Pasta Salad
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 4
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Make a lazy-day chicken salad. When dinnertime rolls around, every delicious bite will be ready and waiting.
Updated Sep 13, 2016

Ingredients

Steps

  • 1
    Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally and adding corn during last 3 minutes of cooking.
  • 2
    Drain pasta with corn; rinse with cold water. Shake to drain well.
  • 3
    Meanwhile, in large bowl, stir together seasoning mix and milk until blended. Stir in mayonnaise. Stir in pasta with corn, chicken, tomato and onions. Refrigerate at least 1 hour.
  • 4
    Serve with lime wedges. Cover; refrigerate any remaining salad.

Tips from the Betty Crocker Kitchens

  • tip 1
    Leftover rotisserie chicken? Use it in this tasty salad.

Nutrition

480 Calories, 22g Total Fat, 29g Protein, 43g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
190
Total Fat
22g
33%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
590mg
25%
Potassium
540mg
15%
Total Carbohydrate
43g
14%
Dietary Fiber
2g
8%
Sugars
6g
Protein
29g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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