This Tex-Mex Pasta Chicken Salad is an easy and delicious pasta salad packed with pasta, cooked chicken, black beans, corn, tomatoes, cilantro, red onion, and topped with a creamy, spicy, flavorful dressing. This is Perfect .

Nutrition Information: Amount Per Serving: CALORIES: 222TOTAL FAT: 4gSODIUM: 412mgCARBOHYDRATES: 29gNET CARBOHYDRATES: 27gFIBER: 3gSUGAR: 2gPROTEIN: 15g


  • 10 oz. dry short pasta such as; bowtie, penne, rotini, cellentani, shells, or elbow. You can substitute for whole grain pasta or you could also use gluten free pasta, for a gluten-free option.
  • 2 cups cooked chicken
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 cup frozen (or fresh) corn, thawed
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, diced
  • ½ cup cilantro, chopped
  • 1 small avocado, diced (optional )


  • 3/4 cup non fat plain Greek yogurt
  • 1/4 cup light Kraft mayonnaise
  • Lime juice, from 1 lime
  • 1 Tbsp ground cumin
  • 1 tsp salt
  • 1 tsp chili powder


  1. Cook pasta according to package instructions. Drain and rinse with cold water.
  2. Whisk yogurt and light mayo in a small mixing bowl. Add lime juice, cumin, salt, chili powder and smoked paprika and whisk until well combined.
  3. In a large serving bowl combine the cooled pasta, cooked chicken, black beans, corn, tomatoes, red onion, and cilantro.
  4. Stir in the dressing and mix until well combined. Cover and let it chill in the fridge for at least one hour.
  5. Garnish with diced avocado and more cilantro, if desired.

PREP TIME10 minutes

COOK TIME10 minutes


TOTAL TIME1 hour 20 minutes


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