SOUTHWEST CHICKEN & PASTA SALAD

Southwest Chicken & Pasta Salad image

Provided by Victoria Ross

Categories Salads

Time 30m

Number Of Ingredients 15

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FOR DRESSING
2/3 c canola or vegetable oil
1/3 c fresh or bottled lime juice
2-3 clove garlic, minced
2 Tbsp southwest seasoning blend
1 tsp kosher salt
FOR SALAD
1 1/2 lb boneless, skinless chicken breasts or tenders, cubed into bite sized pieces
1 tsp southwest seasoning blend
1 16 oz box rotini pasta
1 can(s) black beans, drained and rinsed
1 c frozen corn, thawed
1 medium red bell pepper, chopped
1 bunch green onion, sliced thin including white and green part
1 pkg grape tomatoes, halved

Steps:

1. In a large skillet over medium heat, cook cubed chicken breast seasoned with 1 tsp southwest seasoning until cooked through.
2. While chicken is cooking, cook pasta according to package directions, drain but do not rinse.
3. In a very large bowl (need room to get a good mix of ingredients), mix together all of the salad ingredients.
4. In a 2 cup measuring cup, mix all of the dressing ingredients with a small whisk until fully combined. Pour dressing mixture over salad mixture in the large bowl. Mix well with a spoon until all of the salad ingredients are coated with dressing.
5. I always double this recipe and my son, of course adds shredded cheddar on top! You can vary the amount of vegetables and beans according to what you like.