Southwest Pasta Salad with Chicken

Southwest Chicken Pasta Salad                            Nancy Harrison

Ingredients

·         1/2 pound uncooked penne rigate

·         2 cups shredded skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)

·         1 cup fresh corn kernels

·         3/4 cup (3 ounces) shredded sharp cheddar cheese

·         1/2 cup sliced green onions

·         1/2 cup diced red bell pepper

·         1/2 cup chopped plum tomato (about 2 tomatoes)

·         1/4 cup fresh orange juice

·         2 tablespoons fresh lime juice

·         1 tablespoon extra-virgin olive oil

·         1 tablespoon chopped canned chipotle chiles in adobo sauce

·         1/2 teaspoon salt

How to Make It

1.     Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through tomato); toss well to combine.

2.    Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill