Spaghetti Picnic Salad Recipe
- 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
- 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.
chicken, red salsa, salt, vegetable oil, pinto, tomato, green onions, olives, cheddar cheese, shredded monterey jack cheese, sour cream, red salsa, torn lettuce, nacho chips
Taken from cookeatshare.com/recipes/spaghetti-picnic-salad-32263 (may not work)