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Margarita Chicken Pasta Salad

Salad
4 cups (10 oz) uncooked rainbow rotini (spiral pasta)
1 lb chicken breast strips for stir frying
1 (1.25 oz) pkg. Old El Paso Taco Seasoning Mix
1 tablespoon olive oil or vegetable oil
1 (11 oz) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 (15 oz) can black beans, drained, rinsed

Cook pasta to desired doneness as directed on package
Rinse with cold water to cool; drain well
In resealable food storage plastic bag, combine chicken and taco seasoning mix; shake to coat
Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot.

Add chicken; cook 8 to 10 minutes or until golden brown and no longer pink in center, stirring frequently
Remove from heat; set aside.

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
1 cup loosely packed fresh cilantro leaves
1 (4.5 oz) can Old El Paso Chopped Green Chilies

In blender container, food processor, (or mayo jar!) combine all dressing ingredients; blend 30 seconds or until well blended
In large serving bowl, combine cooked pasta, corn, beans and dressing; toss to coat
Fold in cooked chicken. Serve warm or cold.
If desired, garnish with lime wedge and cilantro leaves. 6 (1 1/2 cup) servings

Notes:
This is a Pillsbury Bake-off winner!
The list of ingredients is long, but easy - don’t let that stop you.
Have fun serving this, on pretty plates, over a fresh lettuce bed or with tomato wedges.

 

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