Fiesta Chicken Pasta Salad

Bell peppers, cherry tomatoes and green onions add color and nutrition to this creamy pasta salad.

Fiesta Chicken Pasta Salad

SuddenlySaladRecipe by SuddenlySalad

Rated 3.0 Stars
12345Rated 0 Stars
12345
(2)

0

10 minutes

25 minutes

4 servings

Print


Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

  • 1 Serving
  • 340
  • 10g
    (Saturated Fat 5g)
  • 50mg
  • 1090mg
  • 45g
    (Dietary Fiber 3g)
  • 23g
  • Percent Daily Value*
  • 16%
  • 44%
  • 20%
  • 18%
  • Exchanges
  • 2
  • 2 1/2
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft)

    Boil 15 minutes.

  • Substitution

    No leftover cooked chicken on hand? You can buy frozen chopped cooked chicken, canned chunk chicken or thick slices of cooked chicken from the deli and cut into cubes.

  • Variation

    Like it hot? Go ahead and increase the chili powder used in the salad dressing. You can also add a few drops of red pepper sauce to increase the heat.

Ingredients

  • 1  package Betty Crocker® Suddenly Salad® classic pasta salad mix
  • 1/3  cup sour cream
  • 3  tablespoons water
  • 1/2  teaspoon chili powder
  • 1  cup cherry tomato halves
  • 1/2  cup julienne strips green bell pepper
  • 2  green onions, chopped
  • 1  cup cubed cooked chicken or roast beef
  • Tortilla chips
  • 1/2  cup shredded Cheddar cheese (2 ounces)
  • Old El Paso® salsa (any variety)

Directions

  1. 1Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
  2. 2Drain pasta; rinse in cold water. Shake to drain.
  3. 3Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper and onion. Stir in chicken.
  4. 4Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad.

Categories: Course, Main Dishes, Chicken, Salads, Cuisine, Mexican, Healthy, Ingredient, Chicken

Add a Comment
Rated 3.0 Stars
12345Rated 0 Stars
12345
Please enter a comment.
Post Post
 

Please Sign In

Sorry, we don’t have that username/password in our system. Please try again.
Post Post
Post Post
You must agree to the above terms.
Join Tablespoon

What's Up?

Close
  • You must supply your name.
  • Please describe the content you found before submitting your report.
  • Send cancel

Please wait while we submit your report...

We’re looking into your concern, and if it violates our policies, we’ll take it down ASAP.

Your confirmation number is . Please reference this number when checking on the status of your report.

Sorry we can’t process your report right now. It could be a technical problem.

Please try again in a few minutes, or visit our Contact Us page for more ways to reach us.

See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

Latest Blog Posts

previous next

Best. Recipes. Evah.

New Recipes

See All
previous next
 
Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull

Ad Choices Ad Choice
© 2013 Tablespoon.com

Share It: Social

Cancel