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Bake-Off® Contest 38, 1998
Houston, Texas

Margarita Chicken Pasta Salad

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

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  • prep time 25 min
  • total time
  • ingredients 16
  • servings 6
 

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® SteamCrisp® 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
490
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
4g,
4%
),
Cholesterol
25mg
25%;
Sodium
970mg
970%;
Total Carbohydrate
65g
65%
(Dietary Fiber
6g
6%
  Sugars
10g
10%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
30%;
Calcium
8%;
Iron
20%;
Exchanges:
4 1/2 Starch; 1 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.