Margarita Chicken Pasta Salad

Salad herbs
10 ounces (4 cups) uncooked rainbow rotini
1 pound chicken breast strips for sir-frying
1 envelope taco seasoning mix
1 tablespoon olive oil
1 can (11oz) Green Giant Mexicorn
1 can (15oz) black bean — drained & rinsed

Dressing
1/2 cup orange juice
1/4 cup olive 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
1 cup loosely packed cilantro
1 can (4.5oz) chopped green chiles

Cook pasta according to package directions. Drain; rinse in cold water and drain again.

Meanwhile, in zip-top bag, combine chicken and taco seasoning mix; shake to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium heat until hot. Add chicken; cook and stir 8-10 min or until golden brown and no longer pink. Remove from heat.

In blender or food processor, combine all dressing ingredient. Blend 30 seconds or until well blended.

In large serving bowl, combine cooked pasta, corn, black beans and dressing; toss to coat. Fold in cooked chicken.

Serve warm or cold.

Serving Size: 6


Cuisinart Chef’s Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover

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