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. MORE+ LESS-

By Pillsbury Kitchens

Updated March 6, 2012

Bake-Off® Contest 38, 1998

Michelle Gregovic

Houston, Texas

Make with

Old El Paso

Ingredients

oz. (4 cups) uncooked rainbow rotini (spiral pasta)

lb. boneless skinless chicken strips for stir-frying

(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix

tablespoon olive or vegetable oil

(11-oz.) can whole kernel corn, red and green peppers, drained

can (15 oz) Progresso™ black beans, drained, rinsed

1/2

cup fresh orange juice

1/4

cup olive or vegetable oil

1/4

cup sour cream

tablespoons fresh lime juice

teaspoon sugar

1/4

teaspoon cumin

1/8

teaspoon salt

teaspoons tequila, if desired

cup loosely packed fresh cilantro leaves

(4.5-oz.) can Old El Paso™ Chopped Green Chiles

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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.