I think it's high time for a recipe!
This is hands-down my most requested recipe.
This recipe is also from my friend, Sharla. She got it from her mother-in-law.
My kids complain that I never make this for our family. I always make it for something else & they get to enjoy the leftovers! :)
Chicken Taco Pasta Salad
by Charlene Butler
1-12 oz pkg. tri-colored Rotini pasta
3-4 chicken breasts
1 pkg. taco seasoning mix
1 can kidney beans-drained
1 can garbanzo beans-drained
1 pkg. frozen petite corn
2 cans sliced olives, drained
1 onion, finely diced
1 green pepper-chopped
tomatoes-chopped
grated cheese
taco chips
Dressing: (Best if made the night before)
2 cups mayonnaise, 1 cup buttermilk, 1 pkg. Hidden Valley Fiesta
Dip Mix (if you can't find this, use regular Ranch dressing mix and
1/2 a package taco seasoning mix).
Mix together and refrigerate until ready to use.
(I prefer the taco seasoning mix/ranch dressing mix combination)
Cook pasta according to package directions. Drain and cool. Cut
chicken into bite size pieces. Brown in small amount of oil. When
chicken is cooked, add taco seasoning mix and 1/4 cup water. Simmer
about 5 minutes. Drain and cool. Cook corn in small amount of
water. Do not overcook, it should still be slightly crisp. Drain and cool.
In large mixing bowl, combine pasta, chicken, beans, onion, green pepper,
corn, olives and tomatoes.
Mix with dressing.
Place salad in bowl. Arrange chips around edge of
salad. Garnish with grated cheese, chopped tomatoes and olives.
Served Additional chips and grated cheese on the side.
(Tripled serves 50+ as a side)
My notes:
*I just boil the chicken…then simmer in the taco seasoning. Or, you can throw the chicken, taco seasoning and water in the crock pot and cook it that way too.
*I always serve the grated cheese on the side as it has a tendency to get soggy in the salad.
*Sometimes I leave out the tomatoes, or the peppers...you can adjust to your families tastes.
*Please, please, please use frozen petite corn. And don't overcook it!
