Margarita Chicken Pasta Salad
- Ready In:
- 25mins
- Ingredients:
- 17
- Yields:
-
6 cups
- Serves:
- 6
ingredients
-
SALAD
- 283.49 g uncooked tri-color spiral pasta (spiral pasta)
- 453.59 g chicken breast, strips for stir-frying
- 35.43 g package taco seasoning mix
- 14.79 ml olive oil or 14.79 ml vegetable oil
- 311.84 g can mexicorn whole kernel corn, with Red and Green
- bell pepper, drained
- 425.24 g can black beans, drained, rinsed
-
DRESSING
- 118.29 ml fresh orange juice
- 59.14 ml olive oil or 59.14 ml vegetable oil
- 59.14 ml sour cream
- 44.37 ml fresh lime juice
- 4.92 ml sugar
- 1.23 ml cumin
- 0.61 ml salt
- 19.71 ml tequila, if desired (optional)
- 236.59 ml loosely packed fresh cilantro leaves
- 127.57 g chopped green chilies
directions
- Cook rotini to desired doneness as directed on package. Drain. Rinse with cold water to cool; drain well.
- Meanwhile, in resealable food storage plastic bag, combine chicken and taco seasoning mix; shake to coat.
- 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.
- In blender container or food processor bowl with metal blade, combine all dressing ingredients; blend 30 seconds or until well blended.
- In large serving bowl, combine cooked rotini, corn, beans and dressing; toss to coat. Fold in cooked chicken.
- Serve warm or cold. If desired, garnish with lime wedge and cilantro leaves.
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Reviews
-
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.
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