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Mexican Chicken Pasta Salad

Cook Time
20 minutes
31 g
Total Fat
24 g
Saturated Fat
7 g
77 g
Dietary Fiber
10 g


  • 6 oz shredded chicken
  • 4 poblano chiles
  • 1 jalapeno
  • 8 medium tomatoes, chopped
  • 3 tbsp oregano, chopped
  • 2 tbsp cilantro, chopped
  • 1/3 cup green hulled pumpkin seeds
  • 4 ears corn
  • 1 white onion, sliced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/4 cup extra virgin olive oil
  • 12 oz pasta
  • 1 1/2 cups crumbled queso fresco
  • salt and pepper


  1. Roast, peel, and coarsely chop four poblano chiles. Discard seeds and ribs.
  2. Peel and chop one jalapeno with seeds. 
  3. Transfer chiles to a large serving bowl and stir in eight chopped tomatoes, 3 tablespoons of chopped oregano, and 2 tablespoons of chopped cilantro.
  4. In a pan, toast 1/3 cup of pumpkin seeds over moderate heat. Stir until puffed and light brown (about 2-3 minutes).
  5. Toss pumpkin seeds into the bowl with the tomato mixture.
  6. Slice the kernels from four cooked ears of corn.
  7. Put corn in a skillet and dry-roast over moderate heat. Stir for 4-5 minutes or until slightly browned.
  8. Transfer cooked corn to the tomato mixture.
  9. Brown the slices from one white onion, coarsely chop, and stir into the bowl. 
  10. Cook three cloves of minced garlic and 1 teaspoon of ground cumin in 1/4 cup of extra virgin olive oil in skillet over moderate heat. Stir for 30 seconds or until fragrant.
  11. Pour the corn and tomato mixture into the skillet.
  12. Cook pasta in a large pot of boiling salted water until al dente, then drain. 
  13. Add 12 ounces of pasta to corn mixture and toss. 
  14. Season with salt and 1 1/2 cups of crumbled queso fresco.
  15. Serve warm or at room temperature.

Tags: Dinner, Cooking, Recipes, Appetizer, Food, Lunch, Side Dish

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