Margarita Chicken Pasta Salad

Total Time
25mins
Prep 10 mins
Cook 15 mins

Looks really pretty served in a margarita glass! The dressing is so refreshing and light.

Ingredients Nutrition

Directions

  1. Cook rotini to desired doneness as directed on package. Drain. Rinse with cold water to cool; drain well.
  2. Meanwhile, in resealable food storage plastic bag, combine chicken and taco seasoning mix; shake to coat.
  3. Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Add chicken; cook 8 to 10 minutes or until golden brown and no longer pink in center, stirring frequently. Remove from heat; set aside.
  4. In blender container or food processor bowl with metal blade, combine all dressing ingredients; blend 30 seconds or until well blended.
  5. In large serving bowl, combine cooked rotini, corn, beans and dressing; toss to coat. Fold in cooked chicken.
  6. Serve warm or cold. If desired, garnish with lime wedge and cilantro leaves.
Most Helpful

5 5

This is great! I had leftover rotisserie chicken, so I chopped it up, sprinkled with taco seasoning and sauteed for a few minutes in a little olive oil. I also added some sliced green onion to the salad. This is a very nice and different pasta salad and I know that I will be making it a lot over the summer.