Margarita Chicken Pasta Salad

Ingredients

SALAD

• 10 ounces uncooked tri-color spiral pasta (spiral pasta)
• 1 lb chicken breast, strips for stir-frying
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 tablespoon olive oil or vegetable oil
• 1 (11 ounce) can mexicorn whole kernel corn, with Red and Green
• bell pepper, drained
• 1 (15 ounce) can black beans, drained, rinsed

DRESSING

• 1/2 cup fresh orange juice
• 1/4 cup olive oil 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 (optional)
• 1 cup loosely packed fresh cilantro leaves
• 1 (4 1/2 ounce)  chopped green chilies

Directions

1. 1

   Cook rotini to desired doneness as directed on package. Drain. Rinse with cold water to cool; drain well.

2. 2

   Meanwhile, in resealable food storage plastic bag, combine chicken and taco seasoning mix; shake to coat.

3. 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. 4

   In blender container or food processor bowl with metal blade, combine all dressing ingredients; blend 30 seconds or until well blended.

5. 5

   In large serving bowl, combine cooked rotini, corn, beans and dressing; toss to coat. Fold in cooked chicken.

6. 6

   Serve warm or cold. If desired, garnish with lime wedge and cilantro leaves.