Margarita Chicken Pasta Salad

By S. Danford

Ingredients

• Dressing:
• 4 cups uncooked rainbow rotini
• 1 lb boneless chicken breast, cut into strips
• 1 pkg Old El Paso Seasoning Mix
• 1 T olive or vegetable oil
• 1 (11 oz) can Green Giant Mexicorn, drained
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup fresh orange juice
• 2 T olive or vegetable oil
• 1/4 cup sour cream
• 3 T fresh lime juice
• 1 t sugar
• 1/4 t cumin
• 1/8 t salt
• 4 t tequila, if desired
• 1 cup loosely packed cilantro leaves
• 1 (4.5 oz) can chopped green chiles

Preparation

Step 1

Cook pasta according to desired doneness. Drain and rinse with cold water.
Meanwhile, in resealable food storage bag, combine chicken and taco seasoning mix. Shake to coat.
In large nonstick skillet, heat 1 T oil over med heat until hot.
Add chicken and cook and stir for 8-10 minutes until no longer pink. Remove from heat.
In blender or food processor, combine all dressing ingredients. Blend for 30 seconds until well blended.
In a large serving bowl, combine cooked rotini, corn, beans, and dressing. Toss to coat. Fold in cooked chicken.
Serve warm or cold.

Makes 6 (1 1/2 cup) servings