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Fiesta Chicken Pasta Salad

Fiesta Chicken Pasta Salad
  • Prep 10 min
  • Total 25 min
  • Servings 4
Bell peppers, cherry tomatoes and green onions add color and nutrition to this creamy pasta salad.
Updated March 19, 2010

Ingredients

  • 1 package Betty Crocker™ Suddenly Salad® classic pasta salad mix
  • 1/3 cup sour cream
  • 3 tablespoons water
  • 1/2 teaspoon chili powder
  • 1 cup cherry tomato halves
  • 1/2 cup julienne strips green bell pepper
  • 2 green onions, chopped
  • 1 cup cubed cooked chicken or roast beef
  • Tortilla chips
  • 1/2 cup shredded Cheddar cheese (2 ounces)
  • Old El Paso™ salsa (any variety)

Steps

  • 1
    Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
  • 2
    Drain pasta; rinse in cold water. Shake to drain.
  • 3
    Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper and onion. Stir in chicken.
  • 4
    Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad.

  • No leftover cooked chicken on hand? You can buy frozen chopped cooked chicken, canned chunk chicken or thick slices of cooked chicken from the deli and cut into cubes.
  • Like it hot? Go ahead and increase the chili powder used in the salad dressing. You can also add a few drops of red pepper sauce to increase the heat.

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
90
Total Fat
10 g
Saturated Fat
5 g
Cholesterol
50 mg
Sodium
1090 mg
Potassium
490 mg
Total Carbohydrate
45 g
Dietary Fiber
3 g
Protein
23 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
44%
44%
Calcium
20%
20%
Iron
18%
18%
Exchanges:
2 1/2 Starch; 2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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