Southwest Pasta Salad
This recipe is based on a recent Cooking Light salad, with a few changes.
Nouns-
1 box penne pasta, prepared and drained
1.5 cups shredded cooked white meat chicken
1 bunch scallions, chopped
1 red pepper, chopped
1 cup corn kernels
3 tablespoons orange juice
1 lime
2 tbsp cilantro, minced
1/2 can chipotles in adobo
Verbs-
Combine the pasta, chicken, corn, scallions, and pepper in a large bowl. Strain the juice from the chipotles and mix it with the orange juice. Add a few chipotles, finely diced, if you want it very very spicy. Pour the chipotle/orange juice mixture over the salad and toss to coat. Finish by sprinkling the cilantro over the top and garnishing with lime wedges.
Hint- for the chicken, I used leftover shredded chicken from last week's mexican casserole. To make yummy shredded chicken, I simply put a few chicken breasts in the crockpot with about a half cup OJ, a few table spoons of chili powder and a glug or two of beer. Cook on low for 8 hours and then shred with forks. Yum!
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