Spaghetti Picnic Salad

Print Recipe
Total Time:
60 mins
Serves 8 to 10

Ingredients:

1 lb boneless skinless chicken breast, cut into strips

1 cup salsa

1 1/4 tsps seasoned salt

2 Tbsps vegetable oil

16 oz Prince^® Spaghetti

2 cans (16 oz.) pinto beans, drained

1 large tomato, seeded and chopped

1/2 cup green onion, sliced

1/2 cup pitted ripe olives, sliced

1/2 cup shredded Cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 1/4 cups sour cream

lettuce leaves (optional)

2 cups crushed tortilla chips

Cooking Directions:

1. In medium bowl, combine chicken, 1/2 cup salsa and 1/4 teaspoon seasoned salt; mix well. Marinate in refrigerator 1 hour.

2. In medium skillet, heat oil. Add chicken mixture. Cook until chicken is cooked through; cool slightly.

3. Break spaghetti into pieces. Prepare pasta according to package directions; drain.

4. In large bowl, combine spaghetti and chicken mixture; toss to coat. Add pinto beans, tomato, green onions, olives and cheeses; toss to mix.

5. In small bowl, blend sour cream, remaining 1/2 cup salsa and remaining 1 teaspoon seasoned salt. Add to spaghetti mixture; toss to coat.

6. Cover; chill thoroughly. Before serving, add lettuce; toss to mix. Serve on lettuce-lined platter topped with tortilla chips.