Southwest Chicken & Pasta Salad

Victoria Ross


Found this recipe in a Penzeys Spice Store on a recipe card. Sounded so good I bought the spice blend that goes in this dish and have been hooked on that blend ever since! Love it when it's warm but can be served cold as well. All the good for you veggies and beans in this dish! This is a perfect dish when you are craving something zesty and spicy. The lime juice really sets it off and gives it that something extra!

pinch tips: How to Mince Garlic



8-12 depending on serving size


20 Min


10 Min


Stove Top



2/3 c
canola or vegetable oil
1/3 c
fresh or bottled lime juice
2-3 clove
garlic, minced
2 Tbsp
southwest seasoning blend
1 tsp
kosher salt


1 1/2 lb
boneless, skinless chicken breasts or tenders, cubed into bite sized pieces
1 tsp
southwest seasoning blend
1 16 oz box
rotini pasta
1 can(s)
black beans, drained and rinsed
1 c
frozen corn, thawed
1 medium
red bell pepper, chopped
1 bunch
green onion, sliced thin including white and green part
1 pkg
grape tomatoes, halved

Directions Step-By-Step

In a large skillet over medium heat, cook cubed chicken breast seasoned with 1 tsp southwest seasoning until cooked through.
While chicken is cooking, cook pasta according to package directions, drain but do not rinse.
In a very large bowl (need room to get a good mix of ingredients), mix together all of the salad ingredients.
In a 2 cup measuring cup, mix all of the dressing ingredients with a small whisk until fully combined. Pour dressing mixture over salad mixture in the large bowl. Mix well with a spoon until all of the salad ingredients are coated with dressing.
I always double this recipe and my son, of course adds shredded cheddar on top! You can vary the amount of vegetables and beans according to what you like.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy