Margarita Chicken Pasta Salad
Dressing:
¼ cup olive oil or vegetable oil
¼ cup sour cream
3 tablespoons fresh lime juice
1 (4.5 ounce) can green chilies, chopped
½ cup fresh orange juice
2 teaspoons sugar
1 teaspoon cumin
1/8 teaspoon salt
3 teaspoons tequila (if desired)
In blender container, combine dressing ingredients. Blend 30 seconds or until well blended.
4 cups uncooked rainbow rotini (spiral pasta)
1 pound skinned, boned chicken, cut in strips or pieces for frying
1 (1.25 ounce) package taco seasoning mix
1 tablespoon olive oil
1 (11 ounce) can mexicorn, drained
1 (15 ounce) can black beans, drained and rinsed
Cook pasta as directed on package. Drain and rinse in cold water. In resealable food storage plastic bag, combine chicken and taco seasoning mix; shake to coat. In large non-stick skillet, heat 1 tablespoon of oil over medium hot heat. Add chicken, cook and stir 8-10 minutes or until golden brown and no longer pink. Remove from heat. In large serving bowl, combine cooked rotini, corn, beans and dressing. Toss to coat. Fold in cooked chicken. Serve warm or cold. Makes 8 servings.
Tags: Recipes, salad recipes
