Margarita Chicken Pasta Salad

By trf0ster

Lime juice and tequila in the dressing impart a tart kick to this colorful salad of rainbow rotini, corn and black beans.

Prep Time: 25 Min Total Time: Makes: 6 (1 1/2 cup) servings

Ingredients

• Salad
• 10 oz. (4 cups) uncooked rainbow rotini (spiral pasta)
• 1 lb. boneless skinless chicken strips for stir-frying
• 1 (1-oz.) pkg. Old El Paso® Taco Seasoning Mix
• 1 tablespoon olive or vegetable oil
• 1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• Dressing
• 1/2 cup fresh orange juice
• 1/4 cup olive or vegetable oil
• 1/4 cup sour cream
• 3 tablespoons fresh lime juice
• 1 teaspoon sugar
• 1/4 teaspoon cumin
• 1/8 teaspoon salt
• 4 teaspoons tequila, if desired
• 1 cup loosely packed fresh cilantro leaves
• 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

1. Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
2. Meanwhile, in resealable food storage plastic bag, combine chicken and taco seasoning mix; shake to coat. In large nonstick skillet, heat 1 tablespoon oil over medium heat until hot. Add chicken; cook and stir 8 to 10 minutes or until golden brown and no longer pink in center. Remove from heat.
3. In blender container or food processor bowl with metal blade, combine all dressing ingredients. Blend 30 seconds or until well blended.
4. In large serving bowl, combine cooked rotini, corn, beans and dressing; toss to coat. Fold in cooked chicken. Serve warm or cold.