Mexican Chicken Pasta Salad

[vindiesel]

Mexican Chicken Pasta Salad

Prep: 15 min, Cook: 10 min.

• 1/2 lb. rotini or other spiral pasta
• 1 lb. roasted chicken meat, shredded
• 2 tomatoes, seeded and diced
• 1-1/2 cups frozen corn, thawed
• 1-1/3 cups fresh carrots, shredded
• 1/4 cup red onion, chopped
• 1 Tbs. Dijon mustard
• 1 Tbs. lime juice
• 1 Tbs. jalapeño pepper, seeded and minced
• 3/4 tsp. chili powder
• 3/4 tsp. ground cumin
• 1 cup fresh cilantro, chopped

Cook pasta in boiling salted water 8-10 minutes, or until al dente. Drain and transfer pasta to a large bowl. Add next 5 ingredients and toss. Combine remaining ingredients,except cilantro, in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over pasta. Add fresh cilantro and toss thoroughly. Season with salt and pepper to taste.



Per serving: calories 654, fat 6.6g, 9% calories from fat, cholesterol 96mg, protein 51.3g, carbohydrates 96.7g, fiber 6.6g, sugar 8.3g, sodium 201mg, diet points 12.8.

[conradh]

sounds great