Tex/Mex Chicken Spaghetti Salad

Tex/mex Chicken Spaghetti Salad Recipe

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Tara Eagle


I kinda tossed together some ingredients one day and made some Bean & Corn Salsa-- I made a ton of it, so I decided to use it in a pasta salad and it turned out fantastic :)


★★★★★ 2 votes

Stove Top



  • 1 1/2 c
    of your favorite salsa-- i used a medium heat one
  • 1 can(s)
    rinsed kidney beans or black beans
  • 1 c
    frozen sweet corn kernels
  • 1/2 c
    each: diced roma tomatoes, diced green pepper, diced onion
  • 1 clove
    garlic, pressed or equal amount from a jar
  • 2 Tbsp
    red wine vinegar-- more if desired
  • 1 Tbsp
    chili powder, hot
  • 1 Tbsp
    ground cumin
  • 1 tsp
    kosher salt

  • 3
    skinless, boneless chicken breasts-- cut into fourths
  • 4 c
    water-- in a saucepan
  • 1 Tbsp
    (heaping) chicken soup base
  • 1 tsp
    chili powder, hot
  • 1 tsp
    ground cumin
  • 1 lb
    angel hair pasta or spaghetti
  • 1 c
    light mayonaise

How to Make Tex/Mex Chicken Spaghetti Salad


  1. Combine all the salsa ingredients, adjusting seasoning to taste.
  2. Bring the 4 C of water to a nice simmer in the saucepan.
  3. Add in the chicken soup base, chili powder and cumin powder.
  4. Then when it's lightly boiling add in the chicken pieces.
  5. Give it about ten minutes to cook through. I save all that yummy broth for further use (it freezes well) Let the chicken cool off.
  6. Prepare the spaghetti according to the directions, rinse with cold water when done to stop the cooking process.
  7. In a large bowl, combine the salsa and the mayonaise.
  8. Chop up the cooled chicken and add to the dressing.
  9. Toss the drained spaghetti with the salsa dressing and be sure that it's well coated.
  10. Enjoy-- and feel free to tweak it to make it your own. Sometimes I add in some sliced black olives, diced avacado or top each serving with some shredded cheddar.

Printable Recipe Card

About Tex/Mex Chicken Spaghetti Salad

Main Ingredient: Pasta
Regional Style: Mexican

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