Chicken Taco Pasta Salad with Catalina Dressing

• Meat

  • 1 cups (~1 and 1/2 boneless skinless chicken breast, boneless skinless

• Produce

  • 3 cups Iceberg lettuce
  • 1/4 tsp Onion powder

• Condiments

  • 2 tbsp Ketchup
  • 1/3 cup Taco sauce
  • 1/8 tsp Worcestershire sauce

• Pasta & Grains

  • 2 cups Pasta

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1/4 tsp Paprika
  • 1 Salt and pepper
  • 2 tbsp Taco seasoning

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 2 tbsp Red wine vinegar

Found on chelseasmessyapron.com

Description

Directions

• Cook the pasta according to package directions. Drain and rinse in cold water.
• Meanwhile, boil the chicken breast in a large pot of chicken broth (or water) until completely cooked through and no pink remains. Drain the chicken, allow it to cool and shred it with two forks.
• Stir the shredded chicken with the taco seasoning and taco sauce. Start with 2 tablespoons of taco seasoning and increase depending on taste preferences.
• Stir together the cooled pasta, chicken taco mixture, and shredded lettuce.
• Add in halved cherry tomatoes, chopped sweet peppers and sliced olives if desired.
• In a jar with a lid, combine all of the dressing ingredients. Shake until well combined. Taste and adjust seasonings to desired preference. Pour the dressing over the salad and toss to combine. You may not want all of the dressing in the salad, so add it a bit at a time.
• Season with salt and pepper and garnish with green onions and a dollup of sour cream if desired.