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Chicken and Pasta Succotash Salad

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Ingredients

1 cup mayonnaise
1/3 cup honey mustard
1/2 cup creamy honey mustard salad dressing
1/4 cup lemon juice
1 (16 ounce) package gemelli pasta
4 cups cooked cubed chicken
1 (16 ounce) package frozen lima beans, cooked and drained
1 (16 ounce) package frozen corn
2 cups grape tomatoes
1 yellow bell pepper, chopped
1 cup cubed Monterey Jack cheese

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Chicken and Pasta Succotash Salad

  • Serves 8
  • Easy

About This Recipe

Succotash is an old-fashioned recipe that combines lima beans (one of my favorite foods) and corn. This classic recipe is, in fact, a great way for vegetarians to get complete protein. Corn is low in the amino acid lysine but high in methionine and cysteine, and lima beans are low in methionine and cysteine but high in lysine. When these two foods are eaten together, your body gets the amino acids it needs to stay healthy.

Putting that aside, the combination tastes great. By the way, I subscribe to Laurie Colwin’s mantra about lima beans, which is “they are soft and pillowy and delicious, and people should stop saying mean things about them.”

This salad combines succotash with chicken and pasta and some other veggies to create a wonderfully fresh main dish perfect for any summer day.  The dressing is mustardy, but you can use any dressing you’d like. Enjoy every bite.

Steps

1
Done

Bring a large pot of water to a boil. Meanwhile, combine the mayonnaise, honey mustard, salad dressing, and lemon juice in a large bowl and whisk to combine.

2
Done

Add the chicken and lima beans to the salad dressing and stir.

3
Done

Cook the pasta in the boiling water until al dente. Meanwhile, put the frozen corn in a colander in the sink. When the pasta is done, drain over the corn, then add to the salad.

4
Done

Add the tomatoes, bell pepper, and cheese to the salad and stir to coat. Cover and chill for a few hours before serving.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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