Southwestern Chicken Salad With Pasta |
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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 8 |
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From A Taste of Milton, which is a Litchfield, CT cookbook. Kristin Orr submitted this recipe. Easy to make with a store bought roasted chicken. You have to refrigerate for 3 hours for the flavors to blend. Ingredients:
1 chicken, roasted and deboned |
1 1/2 lbs fusilli, cooked |
1/3 cup olive oil |
3 cups corn |
4 tomatoes, diced |
3 carrots, julienned |
1 red onion, diced |
2 1/2 tablespoons dijon mustard |
2 1/2 tablespoons lime juice |
2 chilies, minced (optional) |
1 1/4 teaspoons chili powder |
1 1/4 teaspoons ground cumin |
1 bunch cilantro, chopped |
salt |
Directions:
1. Mix all ingredients together and refrigerate for at least 3 hours.
2. Serve cold or at room temperature.
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