Sunday, March 27, 2011

Citrus Chicken Pasta Salad

Here is a colorful and delicious pasta salad. You can eat it with or without grilled chicken, but I prefer it with. It would be a great one to use your Margarita Chicken in. You can also have this cold as a side, or hot as a main dish!

Citrus Chicken Pasta Salad

4 Cups Cooked Pasta {rainbow would be better but I was fresh out!}
1 Can Kernel Corn, drained
1/2 Red Pepper, cut in small pieces
1/2 Green Pepper, cut in small pieces
1 Can Black Beans, drained and rinsed
1 Small Can Sliced Olives, drained
Your Favorite Grilled Chicken

1/2 Cup Fresh Orange Juice
1/8 Cup Olive Oil
1/4 Cup Sour Cream
3 TBSP Fresh Lime Juice
1 tsp. Sugar
1/4 tsp. Cumin
1/8 tsp. Salt
1 {4 oz} Can Chopped Green Chilies
1 Cup Cilantro Leaves, loosely packed
Lime & Cilantro for Garnish

Make pasta according to package directions. Drain and rinse under cold water when cooked. Set aside and allow to cool.

Make dressing by blending all ingredients together. Put in cruet or tupperware and refrigerate until ready to use.

When ready to eat assemble salad {next time I will add jicama as well!!}, and either pour dressing over the top and mix well, or allow people to dress their own portions. Either option is great! :)


  1. I'm so not a fan of cold pasta salads, but this one looks super delish! I'm going to try it without the peppers and olives.

  2. this sounds delish! I love "southwest" pasta salads and this dressing sounds amazing....mmm can't wait to have access to cilantro and black beans again, yipee!