Southwester Chopped Chicken and Pasta Salad!
By: Kecia’s Flavor Breakthrough!
I had been going over and over in my head what I wanted to make for dinner and I think I came up with a great idea! It was really hot, actually it ended up being the hottest day of the year. Isn’t that funny? Summer was cool until school started back up and then it got hot HOT HOT! My Honey, he works outside all day so I hoped a nice hearty, yet cool main meal pasta salad will hit the spot for him. It did, with plenty of left overs! This would be great for a get together where you need to take a dish to pass! And could easily be made into a vegetarian or side dish by not using the chicken.
Serves a crowd!
On package of your favorite bite sized pasta, cooked al dente and drained
½ cup mayonnaise
½ cup sour cream
1 tsp. cumin
1 tsp. cilantro
1 tsp. chipotle powder
1 tsp. garlic powder
Juice from half a lime
Salt and pepper to taste
1 cup sharp cheddar cheese cubed
1 cup grilled chicken breast, cubed
1 sweet onion chopped
1 bell pepper chopped
1 cup black beans, drained and rinse
1 cup corn kernels
1 jalapeno pepper, seeded and minced
1 large tomato diced
In a small bowl combine the mayonnaise, sour cream, cumin, cilantro, chipotle powder, garlic powder, lime juice and salt and pepper. Stir to completely mix.
Place the rest of the ingredients into a large bowl, pour the dressing over the top and stir to combine.
Refrigerate for one hour, top with some tortilla strips and chopped chives. Serve. Refrigerate any left overs.