Tex/mex Chicken Spaghetti Salad Recipe

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Tex/Mex Chicken Spaghetti Salad

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


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


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

About this Recipe

Main Ingredient: Pasta
Regional Style: Mexican