Mexican Chicken Pasta Salad

Preparation:  15 min. Cooking: 10 min. Total: 25 min.
Recipe photo
  • 1/2 Lb rotini pasta , or other spiral pasta
  • 1 Lb roasted chicken meat , shredded
  • 2 tomatoes , seeded and diced
  • 1 1/2 Cup frozen corn , thawed
  • 1 1/4 Cup fresh carrots , shredded
  • 4 Tbsp red onions, chopped
  • 3 tsp Dijon mustard
  • 3 tsp lime juice
  • 3 tsp jalapeno pepper , seeded and minced
  • 3/4 tsp chili powder
  • 3/4 tsp cumin seed
  • 1 Cup cilantro , chopped
Cook pasta in boiling salted water 8-10 minutes, or until al dente. Drain and transfer pasta to a large bowl. Add next 5 ingredients and toss. Combine remaining ingredients,except cilantro, in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over pasta. Add fresh cilantro and toss thoroughly. Season with salt and pepper to taste.
Calories
580 Cal
Fat
17 g
Carbs
64 g
Protein
42 g
Fiber
5.8 g
Sugar
7.8 g
Cholesterol
100 mg
Sodium
180 mg


Nutrients

Fiber     5.8 g
Fat     17 g
Sugar     7.8 g
Carbs     64 g
Protein     42 g
Calories     580 Cal

Fats

Fat, Poly     4.1 g
Fat, Mono     6.5 g
Fat, Sat     4.6 g
Fat, Trans     0 g
Fat, Percent     27 %

Vitamins

Vitamin, K     26 mcg     22 %
Vitamin, A     8000 IU     270 %
Vitamin, B12     0.3 mcg     14 %
Niacin     16 mg     98 %
Riboflavin     0.5 mg     39 %
Vitamin, C     18 mg     20 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.8 mg     50 %
Vitamin, E     1.3 mg     8.7 %
Panto, Acid     1.8 mg     36 %
Choline     110 mg     20 %
Thiamin     0.7 mg     59 %

Minerals

Calcium     64 mcg     6.4 %
Phosphorus     400 mg     57 %
Magnesium     86 mg     20 %
Copper     0.3 mcg     38 %
Fluoride     39 mcg     970 %
Zinc     3.5 mg     32 %
Cholesterol     100 mg     1.2 %
Sodium     180 mg     12 %
Selenium     65 mcg     120 %
Manganese     0.8 mg     12 %
Potassium     850 mg     18 %
Iron     4.3 mg     54 %