|This is my one of my first creations. It works great for potlucks!|
Chicken and Salsa Noodle Salad
16 oz pasta, shape of your preference, I prefer fusilli
1 16 oz jar Pace Pico de Gallo Salsa
1 c frozen corn, boil to thaw and cool
2 chicken breasts
2 chipotle bullion cubes
1/4 c canola oil
1/3 c lemon juice
1/3 c vinegar
2 TB fresh cilantro , chopped
1 T chili powder
1 t garlic salt
1 chipotle bullion cube , crumbled
Boil noodles according to package instructions, drain and set aside
Boil chicken with 2 bullion cubes, cool and shred
Combine cooled noodles with salsa, chicken and corn in a large bowl. Toss well and Refrigerate.
In salsa jar combine all sauce ingredients, cap and shake well.
Place in the fridge with noodle dish.
Chill every thing well.
Shake sauce again , add to noodles and toss well prior to serving.