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16

Southwestern Chicken Pasta Salad

Prep 30 min
Total 30 min
Servings 6

Dinner ready in 30 minutes! Enjoy this delicious pasta salad flavored with Old El Paso® salsa and made using chicken and corn - perfect for a Southwestern meal. MORE+ LESS-

By Betty Crocker Kitchens

October 20, 2016

Ingredients

oz. (2 cups) uncooked rainbow rotini (spiral pasta)

(9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, diced

medium avocado, pitted, peeled and diced

large tomato, chopped

(11-oz.) can whole kernel sweet corn, drained

1/2

cup sliced green onions

oz. (1 cup) finely shredded Mexican cheese blend

3/4

cup mayonnaise

1/2

cup Old El Paso™ Thick 'n Chunky salsa

(11-oz.) pkg. torn romaine and iceberg lettuce blend (6 cups)

1/4

cup chopped fresh cilantro

Steps

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1

Cook and drain rotini as directed on package. Rinse with cold water to cool. Drain well.
2

Meanwhile, in large bowl, mix chicken, avocado, tomato, corn, onions and cheese. In small bowl, mix mayonnaise and salsa.
3

Add 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.