Best Creamy Mexican Chicken Pasta Salad Recipes

ENSALADA DE POLLO RECIPE

Ensalada de Pollo Recipe image

Easy Ensalada de Pollo (Mexican Chicken Salad) made with mayonnaise and sour cream is creamy and delicious. It makes the best tostadas, sandwich, or pasta salad!

Provided by Alexa Blay

Categories Chicken

Time 15m

Number Of Ingredients 11

Ingredients

2 medium yellow potatoes (cut into 1/2" cubes)
3/4 cup peeled and diced carrots
3/4 cup frozen peas
1/2 cup frozen corn
3/4 cup mayonnaise
3/4 cup full-fat sour cream
2 Tablespoons freshly squeezed lime juice (the juice of about 1 lime)
1 Tablespoon jalapeno brine (from pickled jalapenos, optional)
1 1/2 teaspoons yellow mustard*
4 cups cooked shredded chicken (about 1 pound)
1/2 teaspoon kosher salt (plus more to taste)

Steps:

Start by cooking the vegetables. Place the potato cubes in a pot of salted boiling water, and boil until the potatoes are just fork tender (about 8 minutes).
In a separate medium sized pot, simmer the carrots, peas, and corn together until they are just cooked through (about 3 minutes).
In a large bowl, mix together the mayonnaise, sour cream, yellow mustard, lime juice, and jalapeno brine. Add in the chicken, salt, potatoes, and vegetables, and toss to coat. Taste and adjust salt to your preference.
Chill in the refrigerator for 1 - 2 hours before serving.

Nutrition Facts : Calories 301 calories, Carbohydrate 12.6 grams carbohydrates, Fat 21.5 grams fat, Fiber 1.5 grams fiber, Protein 15.2 grams protein, ServingSize 1/8, Sugar 2.8 grams sugar

CREAMY CHICKEN AND PASTA SALAD

Creamy Chicken and Pasta Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
8 ounces tubetti or other small tube-shaped pasta
1 1/4 cups 2% percent Greek yogurt
1/2 cup mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon dijon mustard
1/3 cup chopped fresh dill
1 tablespoon chopped fresh chives
1 rotisserie chicken
2 stalks celery, chopped
1 Kirby cucumber, peeled, halved lengthwise, seeded and chopped
Freshly ground pepper
8 cups mesclun greens

Steps:

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.

Nutrition Facts : Calories 672, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 114 milligrams, Sodium 1724 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 44 grams

MEXICAN CHICKEN PASTA SALAD

Mexican Chicken Pasta Salad image

Cool, refreshing salad with a Mexican flavor. This can be served as a side dish or entree. (Prep time includes 1 hour refrigeration time)

Provided by papergoddess

Categories One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

8 ounces penne pasta (2 cups uncooked)
2 cooked chicken breasts, diced (about 2 cups)
1 (8 3/4 ounce) can whole kernel corn, drained
1 small zucchini, cut in half lengthwise, then sliced
1 -2 stalk celery, sliced thin
1 medium sweet red pepper, sliced
1 medium green pepper, sliced (optional)
4 green onions, sliced
1 (4 -7 ounce) can green chilies
1/2-1 cup shredded cheddar cheese (optional)
2 cups lettuce, chopped
1/4 cup chopped cilantro
3/4 cup mayonnaise
1/4 cup sour cream or 1/4 cup yogurt
2 tablespoons ReaLime juice
2 teaspoons sugar
1/2 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon chili powder

Steps:

Cook pasta according to package directions, drain, rinse, and set aside.
Combine all vegetables in a large bowl.
Combine all dressing ingredients; stir thoroughly.
Pour dressing over salad; toss to coat.
Chill 1 hour, then serve.
Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.