Mexican Chicken Pasta Salad - 4 servings
Preparation: 15 min. Cooking: 10 min. Total: 25 min.
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1/2 lb rotini pasta, or other spiral pasta
-
1 lb roasted chicken meat, shredded
-
2 tomatoes, seeded and diced
-
1-1/2 cups frozen corn, thawed
-
1-1/3 cups fresh carrots, shredded
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1/4 cup red onions, chopped
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1 Tbsp Dijon mustard
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1 Tbsp lime juice
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1 Tbsp jalapeno pepper, seeded and minced
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3/4 tsp chili powder
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3/4 tsp cumin seed
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1 cup cilantro, chopped
Cook pasta in boiling salted water 8-10 minutes, or until al dente. Drain and transfer pasta to a large bowl. Add next 5 ingredients and toss. Combine remaining ingredients,except cilantro, in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over pasta. Add fresh cilantro and toss thoroughly. Season with salt and pepper to taste.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 570 Cal |
17 g |
63 g |
41 g |
5.7 g |
7.7 g |
100 mg |
140 mg |
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Nutrients
| Calories |
570 Cal |
|
| Fat |
17 g |
|
| Carbs |
63 g |
|
| Protein |
41 g |
|
| Fiber |
5.7 g |
|
| Sugar |
7.7 g |
|
|
Fats
| Fat |
17 g |
|
| Fat, Sat. |
4.6 g |
|
| Fat, Mono. |
6.4 g |
|
| Fat, Poly. |
4.1 g |
|
| Cholesterol |
100 mg |
|
|
Vitamins
| Choline |
110 mg |
20% |
| Niacin |
16 mg |
98% |
| Panto. Acid |
1.8 mg |
36% |
| Riboflavin |
0.51 mg |
39% |
| Thiamin |
0.69 mg |
58% |
| Vitamin A |
8000 IU |
270% |
| Vitamin B6 |
0.79 mg |
50% |
| Vitamin B12 |
0.34 mcg |
14% |
| Vitamin C |
18 mg |
20% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
1.3 mg |
8.6% |
| Vitamin K |
26 mcg |
22% |
|
Minerals
| Calcium |
62 mg |
6.2% |
| Copper |
0.34 mg |
37% |
| Fluoride |
39 mcg |
970% |
| Iron |
4.3 mg |
53% |
| Magnesium |
84 mg |
20% |
| Manganese |
0.81 mg |
11% |
| Phosphorus |
390 mg |
56% |
| Potassium |
840 mg |
18% |
| Selenium |
64 mcg |
120% |
| Sodium |
140 mg |
9.1% |
| Zinc |
3.5 mg |
32% |
|
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