Margarita chicken pasta salad
|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|
|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|
|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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