Tex-Mex Pasta Chicken Salad

In a large serving bowl combine the cooled pasta, cooked chicken, black beans, corn, tomatoes, red onion, and cilantro. Stir to combine.

Stir in the dressing and mix until well combined.

Cover and let it chill in the fridge for at least one hour.

Garnish with diced avocado and more cilantro.

Ingredients

10 oz. dry short pasta such as; bowtie, penne, rotini, cellentani, shells, or elbow. You can substitute for whole grain pasta if you have whole grain pasta as a zero point food on the WW plan.

2 cup cooked rotisserie chicken

1 (15 oz.) can black beans, drained and rinsed

1 cup frozen (or fresh) corn, thawed

1 cup cherry tomatoes, halved

subheading: ¼ cup red onion, diced:

½ cup cilantro, chopped

subheading: 1 small avocado, diced. This is optional:

subheading: Dressing Ingredients:

½ cup non fat plain Greek yogurt

¼ cup Light Kraft mayonnaise

Lime juice, from 1 lime

1 Tbsp ground cumin

1 tsp salt

1 tsp chili powder

1 tsp smoked paprika

Directions

Cook pasta according to package instructions. Drain and rinse with cold water.

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.

Directions at thepounddropper.com

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