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Mango Salsa Chicken Pasta Salad
Mango Salsa Chicken Pasta Salad

Mango Salsa Chicken Pasta Salad

8 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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 squ ash (yellow, or zucchini, or calabacita), diced
1/2 cup carrot, diced
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)
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Let's 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.
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