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


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


  • 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.

Printable Recipe Card

About Tex/Mex Chicken Spaghetti Salad

Main Ingredient: Pasta
Regional Style: Mexican