If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Margarita Chicken Pasta Salad
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- #52540
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
SALAD
10 ounces uncooked rainbow rotini (spiral pasta)
1 pound boneless skinless chicken strips or pieces for stir-frying
1 envelope (1.25 ounce size) taco seasoning mix
1 tablespoon olive (or vegetable) oil
1 can (11 ounce size) Mexicorn whole kernel corn, red & green peppers, drained
1 can (15 ounce size) black beans, drained and rinsed
DRESSING
1/2 cup fresh orange juice
1/4 cup olive (or vegetable) oil
1/4 cup sour cream
3 tablespoons fresh lime juice
1 can (4.5 ounce size) chopped green chiles
1 teaspoon sugar
1/4 teaspoon cumin
1/8 teaspoon salt
4 teaspoons tequila, if desired
1 cup loosely packed fresh cilantro leaves
directions
Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
Meanwhile, in a resealable food storage plastic bag, combine chicken and taco seasoning mix; shake to coat. In large nonstick skillet, heat 1 tablespoon oil over medium heat until hot. Add chicken; cook and stir 8 to 10 minutes or until golden brown and no longer pink. Remove from heat.
In blender container, 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.
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nutrition data
542 calories, 17 grams fat, 65 grams carbohydrates, 31 grams protein per serving.
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reviews & comments
September 4, 2006
We ended up with more dressing than we really needed and it was too tart. To mellow it we added more sour cream and olive oil (to taste) and then combined it with the pasta mixture until it seemed the right consistency. We served it cold but it would be wonderful warm as well. After tweaking the dressing it was quite good.