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Want a filling meal for summer but don’t want to spend loads of time by a running stove after you have spent all day dodging the summer heat? Consider making this Southwestern Chicken Pasta Salad. Put it together in under half an hour, with little stove heat required (just enough to cook a pound of cut-up skinless boneless chicken). It makes a bunch and is great for a summer picnic or for those early football tailgates, when it is still rather warm outside.
There is plenty to love about good summer cooking. After a while, though, you can get a little tired of standing by a hot oven or stove (or by a grill in the summer heat). If you need something to cool you off a bit, a good cold salad does the job well. (If you are looking for a main course, that is. I love a bit of ice cream now and then, as I am sure y’all do.) This recipe takes the basic pasta salad idea and kicks it up a notch, Southwestern-style. It makes a bunch and is addictively tasty, so be warned!
Original recipe courtesy of Six Sisters’ Stuff
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Quick tip: This dish will taste even better the next day, so make sure you’ll have enough for leftovers!