Margarita Chicken Pasta Salad

Ingredients:

  • 10 ounces (4 cups) cooked rainbow rotini
  • 1 pound boneless skinless chicken strips
  • 1 package (1.25 ounce) dry taco seasoning mix
  • 1 TBSP vegetable oil
  • 1/2 onion, chopped
  • 1 red bell pepper, chopped
  • 1 can (15-ounce) black beans, rinsed and drained
  • Margarita Dressing:
  • 1/2 cup fresh orange juice
  • 1/4 cup olive oil
  • 1/4 cup sour cream
  • 3 TBSP fresh lime juice
  • 1 tsp sugar
  • 1/4 tsp cumin
  • 1/8 tsp salt
  • 4 tsp margarita mix
  • 1 cup loosely packed fresh cilantro leaves
  • 2 jalapeno peppers

Directions:

  1. Combine chicken and taco seasoning mix in a food storage bag. Shake to coat.
  2. In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium heat until hot. Add chicken and cook for 8-10 minutes or until golden brown and no longer pink.
  3. Move chicken onto paper towels to drain. If needed, add a little more vegetable oil to skillet. Add onion and red bell pepper. Cook until onion is translucent.
  4. For dressing, place all ingredients in a food processor and blend 30 seconds.
  5. In a large serving bowl, combine cooked rotini, beans and dressing. Toss to coat. Fold in cooked chicken. Serve warm or cold.

Yield: 6 servings