Mexican Chicken Pasta Salad Recipe

This article was last updated on April 16, 2022

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Chicken Pasta Salad 


1 (8 3/4 ounce) can whole kernel corn , drained

1 small zucchini , cut in half lengthwise, then sliced

8 ounces penne pasta (2 cups uncooked)

2 cooked chicken breasts , diced (about 2 cups)

1 (4 -7 ounce) can green chilies

1/2-1 cup shredded cheddar cheese (optional)

2 cups lettuce , chopped

1/4 cup chopped cilantro

1 -2 stalk celery , sliced thin

1 medium sweet red pepper , sliced

1 medium green pepper , sliced (optional)

4 green onions , sliced


1/4 cup sour cream or 1/4 cup yogurt

2 tablespoons ReaLime juice

2 teaspoons sugar

3/4 cup mayonnaise

3/4 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon salt


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. 

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