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Southwest bacon chicken pasta salad
This recipe combines some traditional Southwestern ingredients for an incredibly tasty pasta salad that can be served as a meal or as a side dish. This refreshing salad really helps you get through those hot summer days.
INGREDIENTS:
3 each boneless, skinless chicken breasts, trimmed of fat
1 cup and 3 Tbsp. store-bought salsa, divided
To taste: ground cumin, seasoning salt, garlic and pepper, Montreal chicken seasoning
5 each bacon slices (Jimmy Dean was used in this recipe.)
1 lb. store-bought rotini pasta (Barilla is used in this recipe.)
1 each cucumber, medium dice
3 each Roma tomatoes, medium dice
1 bunch green onions, diced
2 Tbsp. cilantro, chopped
1 cup Mexican cheese blend (cheddar and Monterey Jack)
¼ cup Macayo’s taco sauce
1 ½ cups spicy ranch dressing
1 each lime, juiced
PROCEDURE:
1. Pre-heat the oven to 400 degrees Fahrenheit. In a small pan place ½ cup of the salsa on the bottom of the pan. Add the chicken breasts and season with the seasonings or any other desired seasonings. Top with 1 Tablespoon salsa on top of each chicken breast.
2. On a parchment-lined small baking sheet place the 5 slices of bacon. Put the bacon and the chicken in the oven at the same time.
3. Cook the bacon until completely crispy about 15 minutes. Place on a paper towel lined plate to drain the grease. Crumble the bacon into small pieces once it has cooled.
4. While the bacon and chicken are cooking, in a large saucepot fill ¾ of the way with water and add salt.
5. Once the water has come to a full-rolling boil add the pasta. Cook until tender. Drain and cool.
6. After the chicken is completely cooked in the oven about 25 minutes remove and cool. After completely cooled, cut the chicken into a medium dice.
7. In a large bowl, add the pasta. Top with the diced chicken, bacon, cucumber, tomatoes, green onions, cilantro, and cheese. Stir to combine.
8. Add the taco sauce, ranch dressing, and the remaining ½ cup of salsa.
9. Stir until everything is completely combined and the pasta is completely coated with dressing.
10. Store in an airtight container in the refrigerator until ready to serve.
BON APPETIT!!! ENJOY!!!
VARIATIONS:
*Obviously different proteins can be used such as diced flank steak or fajita meat, diced pork or even shrimp.
*Change the vegetables in this recipe also. You can add any type of pepper such as red or green bell peppers, black beans and even corn.
*A spicy ranch is used in this recipe but feel free to use a fat-free version or change the type of dressing used.
*This recipe can be made purely vegetarian if no meat is desired, so just omit the bacon and the chicken.
*This recipe makes quite a lot so think about using it for a special occasion or just know that you’re probably going to have dinner for a couple of nights which is perfect for a family.
For more info: Any questions, comments or concerns please feel free to contact me at pastrychef1@cox.net Thank you!!!
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