A summer salad: Tasty, Healthy, Cheap

This recipe makes a huge bowl, so tasty and good and even good for you. Fresh veggies add mouth and eye appeal, and a home roasted chicken adds even more taste and flavor.

I give it three stars!

Southwestern Chicken and Pasta Salad

Dressing:
2/3 cup vegetable oil 2 limes, juiced
2 TB. Southwest Seasoning 2 tsp salt (I used a little less)
1 ½ t. minced garlic

Salad:
16 oz. rotini pasta (any tubular pasta will do)
1 ½ cups whole kernel corn (I used 2 ears fresh and cut it off the cob)
1 15 oz can black beans, drained and rinsed
1 cup red bell peppers, diced (1 medium)
¾ cup green onions, chopped
1 cup tomatoes – any kind of fresh will do

Recipe calls for 4 boneless, skinless breast halves sautéed in olive oil and sprinkled with the Southwest seasoning, but I used a roasted chicken (the breast, thighs and a little bit of other meat from the bones). Tear or chop chicken into bite sized pieces.

Mix dressing and set aside.
Cook pasta in lightly salted water. Drain and set aside. If you are using fresh chicken breasts, sauté them in oil with Southwest seasoning while the pasta is cooking. Otherwise, remove meat from bones of purchased roasted chicken and cut into bite-sized pieces. In a large bowl, combine pasta, corn, beans, bell pepper, green onions and tomatoes with the cooked chicken. Pour the dressing over the salad and mix thoroughly. Refrigerate until ready to serve.

Prep time 15 minutes.
Cooking time: 20 minutes (for the pasta)

Serves 6-8 as main dish.

Southwestern Seasoning is from Penzeys. Mix your own Tex-Mex spice mixture if you like or order the original from www.penzeys.com

Yours in frugality and flavor,

The Cheeseparer