Chicken Fajita Pasta Salad

Chicken Fajita Pasta Salad

12 Servings

16oz boneless chicken breast, diced
1 Tablespoon Tone’s® Southwest Chipotle Seasoning
1 Tablespoon Tone’s® Cilantro
1 pound elbow macaroni, cooked al dente
2 Tablespoons yellow onion, diced
1/4 cup bell peppers, diced
1/4 Cup black olives, sliced
2 medium tomatos, diced
1-1/2 Cups buttermilk ranch dressing

1. Boil elbow macaroni until soft. 

2. Drain and let stand.

3. Dice chicken breast and marinate in Tone’s® Southwest Chipotle Seasoning for 15 minutes. 

4. Saute marinated diced chicken in a medium skillet until fully cooked.

5. Mix all ingredients in large bowl and let chill 4 hours before serving. Serve chilled.