Margarita chicken pasta salad
Recipes » Salad » Pasta Salads
Great summer salad
Yield: 1 Servings Ready in moments
Cuisine: Main Ingredient: pasta,chicken
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| 8 oz. rainbow rotini or spiral pasta |
| 1 poundboneless chicken breast halves; cut small like stir fry size |
| 1 packagetaco seasoning mix or taco salad seasoning mix |
| 1 tablespoonExtra virgin olive oil; or veg. oil |
| 11 oz. canmexicorn,with corn,and peppers; drained |
| 15 oz canblack beans; drained and rinsed |
| green and red peppers |
| DRESSING |
| 1/2 cuporange juice; fresh |
| 1/4 cupolive oil or veggie oil |
| 1/4 cupLight sour cream |
| 3 tablespoonsLime Juice; fresh |
| 4.5oz. canchopped green chilies |
| 1 teaspoonsugar |
| 1/4 teaspooncumin |
| 1/8 teaspoonsalt |
| 4 teaspoonstequila; if desired |
| 1 cupFresh Cilantro; loosely packed leaves |
Margarita chicken pasta salad Preparation
Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
Meanwhile in a resealable storage bag, combine chicken and taco seasoning mix; shake to coat. In large skillet, Heat 1 T. oil over med. heat until hot. Add chicken; cook and stir 8-10 min. or until golden brown and no longer pink. remove from heat
In blender combine all dressing ingred. Blend 30 seconds or until well blended.
In a large serving bowl combine, rotini, corn ,beans and dressing; toss to coat. Fold in chicken. Serve warm or cool
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