Mexican Chicken and Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
12 ounces tri-color fusilli (corkscrew pasta), uncooked |
2 large carrots, scraped |
1/2 cup fat-free ranch-style dressing |
2 tablespoons lime juice |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon hot sauce |
3 1/2 cups coarsely shredded roasted chicken breast |
2 1/2 cups seeded, diced tomato |
3/4 cup chopped fresh cilantro |
1/2 cup chopped purple onion |
1 (15 1/2-ounce) can golden hominy, drained |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
2. Slice carrots diagonally; cut slices into thin strips. Add to pasta.
3. Combine dressing and next 4 ingredients. Add to pasta mixture; toss well. Add chicken and remaining ingredients; toss well. Cover and chill at least 3 hours.
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