Chicken Salad: Southwestern Chicken and Pasta Salad

posted by Pat T 06-29-100 9:09 AM

Southwestern Chicken and Pasta Salad

4 oz. medium shell elbow or corkscrew macaroni
1/4 cup salad oil
2 Tblsp. white wine vinegar
1 Tblsp. lime juice
1/2 tsp. chili powder
1/4 tsp. salt
2 Tblsp. sliced green onions
1 to 2 oz. jar diced pimiento, drained
lettuce leaves
1/4 tsp. dry mustard
several drops hot pepper sauce
3 fresh or canned jalapeno peppers
1 cup chopped cooked chicken
1 (8-3/4 oz.) can whole kernel corn, drained
1/2 medium avocado, peeled and cut into bite-size chunks
2 oz. Monterey Jack cheese, cubed
1/4 cup sliced pitted ripe olives

Cook macaroni in a large amount of boiling salted water until tender but firm (10 to 12 minutes). Drain. Rinse with cold water.

For dressing in a screw top jar, combine salad oil, white wine, vinegar, lime juice, chili powder, salt, dry mustard and hot pepper sauce. Cover and shake well. Pour over drained macaroni, stirring to coat evenly.

Slice green onions and pimiento. Boil and peel fresh peppers. Remove stem ends and seeds. Chop the peppers; add to the pasta mixture. Stir in chicken, corn, avocado chunks, cheese cubes and sliced olives. Cover and chill for several hours or overnight. Serve on lettuce lined plate.

Makes 4 servings.

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