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Mexican Chicken And Pasta Salad

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12 ounces tri-color fusilli (corkscrew pasta), uncooked

2 large carrots, scraped

1/2 cup fat-free Ranch-style dressing

2 tablespoons lime juice

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon hot sauce

3 1/2 cups coarsely shredded roasted chicken breast

2 1/2 cups seeded, diced tomato

3/4 cup chopped fresh cilantro

1/2 cup chopped purple onion

1 (15 1/2-ounce) can golden hominy, drained

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