Southwestern Chicken Pasta Salad

Warmer weather is on its way, and Southwestern Chicken Pasta Salad serves as a perfect light lunch option to eat in the break room.

Ingredients

  • 1/2 pound uncooked penne rigate
  • 2 cups shredded skinless, boneless grilled chicken breasts
  • 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 extravirgin olive oil
  • 1 tablespoon chopped canned chipotle chiles in adobo sauce

Directions

Step 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.

Step 2

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