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Mango Salsa Chicken Pasta Salad

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 8 hr 15 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 1 box (13.25 oz.) pasta (rotini, elbow, fusilli)*
  • 1 cup fresh mango, diced
  • 1 cup onion, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 squash (yellow, or zucchini, or calabacita), diced
  • 1/2 cup carrot, diced
  • Mexi-corn
  • 2 Tbsp. sofrito
  • 2 cans chicken chunks, or 2 cups of rotisserie chicken, or 2 cups diced chicken breast/thigh meat
  • Garlic to taste
  • Mrs. Dash Southwest Chipotle Seasoning to taste
  • Juice from 1 lemon
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. olive oil
  • 1/3 cup Kraft Real Mayonnaise
  • 1/4 cup minced cilantro (optional)
make it
Cook preferred pasta per package directions. Rinse in cold water after cooking.

While pasta is cooking, dice the ingredients and combine. Add drained mexi-corn (you can drain the liquid into pasta water for flavoring), sofrito, chicken (if using canned, put juice from can in pasta water for flavor), garlic, Mrs Dash Southwest Chipolte Seasoning, lemon juice, balsamic vinegar, olive oil, mayonnaise, and minced cilantro if using. Mix together with drained pasta.

Chill for 8 hours minimum. Will continue to get better as flavors blend.
Notes
*I use whole wheat rotini

For richer flavor, you can add chicken stock to pasta water before boiling.

If you would like hotter mix, add 1 or 2 diced jalapeno peppers with seeds and ribs removed.
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