Margarita Chicken Pasta Salad

(29)
  9 reviews
  • 25|min prep time
  • total time
  • 16 ingredients
  • 6 servings

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

Directions

  1. 1 Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
  2. 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. 3 In blender container or food processor bowl with metal blade, combine all dressing ingredients. Blend 30 seconds or until well blended.
  4. 4 In large serving bowl, combine cooked rotini, corn, beans and dressing; toss to coat. Fold in cooked chicken. Serve warm or cold.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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