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Receta Spaghetti Picnic Salad
by CookEatShare Cookbook

Spaghetti Picnic Salad
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  Raciónes: 12

Ingredientes

  • 1 to 2 lbs. boneless chicken breast or possibly thighs, skinned and cut into strips
  • 1/2 c. Red Salsa
  • 1 1/4 teaspoon seasoned salt, divided
  • 2 tbsp. vegetable oil
  • 1 pound pkg. spaghetti, broken in half, uncooked
  • 2 (16 ounce.) cans pinto or possibly kidney beans, liquid removed
  • 1 lg. tomato, seeded and minced
  • 1/2 c. sliced green onions
  • 1/2 c. sliced pitted ripe olives
  • 1/2 c. shredded Cheddar cheese
  • 1/2 c. shredded Monterey Jack cheese
  • 1 1/4 c. lowfat sour cream
  • 1/3 to 1/2 c. Red Salsa
  • 3 c. torn lettuce
  • 2 crushed Nacho chips

Direcciones

  1. In medium bowl, combine chicken, 1/2 salsa and 1/4 tsp. seasoned salt; mix well. Marinate in refrigerator 1 hour. In medium skillet, heat oil. Add in chicken mix. Cook till chicken is cooked through; cold slightly. Prepare spaghetti according to package directions; drain. In large bowl, combine spaghetti and chicken mix; toss to coat. In small bowl, blend lowfat sour cream, 1/2 c. Salsa and remaining 1 tsp. seasoned salt. Add in spaghetti mix; toss to coat. Cover; refrigeratethoroughly. Before serving, add in lettuce; toss to mix. Serve on lettuce lined platter topped with Nacho chips. Chill leftovers.