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Margarita Chicken Pasta Salad

(29)

9 reviews

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

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

Bake-Off® Contest 38, 1998

Michelle Gregovic

Houston, Texas

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 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups

Calories: 490
Calories from Fat: 140

% Daily Value

Total Fat: 16g; 25%
Saturated Fat 4g 20%
Cholesterol: 25mg; 8%
Sodium: 970mg; 40%
Total Carbohydrate: 65g; 22%
Dietary Fiber 6g 24% Sugars 10g
Protein: 19g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 30%; 30%
Calcium: 8%; 8%
Iron: 20%; 20%

Exchanges:

4 1/2 Starch; 1 Very Lean Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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