Caribbean Jerk chicken and pasta salad

1

box Betty Crocker® Suddenly Salad® chipotle ranch pasta salad mix

1/3

cup mayonnaise

1

tablespoon packed brown sugar

1

tablespoon fresh lime juice

1

teaspoon grated gingerroot

1/2

teaspoon crushed red pepper flakes

2

packages (6 oz each) refrigerated grilled chicken strips, chopped

1 1/2

cups chopped fresh pineapple

3

medium green onions, sliced

2

teaspoons chopped fresh cilantro

1 Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally.

2 Meanwhile, in large bowl, stir together seasoning mix, mayonnaise, brown sugar, lime juice, gingerroot and red pepper flakes. Stir in chicken, pineapple, green onions and cilantro.

3 Drain pasta; rinse with cold water. Shake to drain well. Stir pasta into salad mixture. Cover and refrigerate 1 hour to chill. Stir before serving.

Chipotle Ranch chicken pasta salad

this recipe makes a huge bowl, I like it because I can fix it and put it in the fridge for dinner and use leftovers for lunch.


The salad mix in this recipe can be hard to find but if you go to a large Superwalmart you'll have no trouble finding it.

You will need:

2 boxes of Suddenly salad, Chipotle Ranch flavor
2/3 cup mayo
6 tablespoons milk
1 can corn drained
1 can black beans drained and rinsed
1 avacado chopped up
1 cup cheddar cheese
2 chicken breasts
1 envelope ranch dressing mix
1 envelope chicken fajita mix

1. make pasta salad according to directions to make it easier you can even use the microwave recipe. Makes it even easier.

2. While the pasta is cooking, take the ranch mix and fajita mix and combine the two. You'll use this to coat your chicken (cut up in bite sized pieces) bake the chicken at 400 for 30 minutes (or until chicken is done on inside).

3. Add corn and rinsed black beans to pasta salad. Add chicken and refrigerate for an hour.