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Home -> On the Side -> Salads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Salad: 20 ounces uncooked fusilli or mini penne pasta 1 1/2 tbsp. olive oil 16 ounces cooked, shredded chicken 4 cups seeded, diced tomatoes 3 cups fresh or frozen, thawed corn kernels 3 medium carrots, peeled and coarsely grated 1 cup chopped red onion
Dressing: 2 1/2 tbsp. Dijon mustard 2 1/2 tbsp. fresh lime juice 1/3 cup olive oil 2 tbsp. canned, diced jalapeno chilies 1 1/4 tsp. chili powder 1 1/4 tsp. ground cumin 1/4 cup chopped fresh cilantro leaves
Directions
For Salad: Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring frequently, until just tender. Drain pasta well and rinse under cold, running water. Drain again and transfer to a large bowl. Add olive oil and toss to coat. Mix in shredded chicken, tomatoes, corn kernels, shredded carrots and onion and toss well.
For Dressing: Whisk together Dijon and lime juice in a medium bowl. Gradually whisk in olive oil. Stir in jalapenos, chili powder and cumin. Drizzle dressing over salad. Add chopped cilantro to bowl and toss salad well.
Serves 6 to 8.
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