Margarita Chicken Pasta Salad

very fast (pillsbury bakeoff)
serves 6


Salad
4 c. uncooked rainbow rotini pasta (10 oz.)
l lb. chicken breast strips for stir-frying
1 pkg. (1 oz.) taco seasoning mix
1 Tblsp. olive oil
1 can (11 oz.) Mexicorn whole kernel corn with red and green peppers, drained
1 can (15 oz.) Progresso black beans, drained, rinsed
Dressing:
1/2 c. fresh orange juice
1/4 c. olive oil
1/4 c. sour cream
3 Tblsp. fresh lime juice
1 tsp. sugar
1/4 tsp. cumin
1/8 tsp. salt
1 c. loosely packed fresh cilantro leaves
1 can (4.5 oz.) chopped green chiles
Garnish with lime wedges and cilantro


Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
Meanwhile, in resealable food-storage plastic bag, place chicken and taco seasoning mix; shake to coat. In 20-inch nonstick skillet, heat 1 Tblsp. oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, stirring frequently, until golden brown and no longer pink in center. Remove from heat; set aside.
In blender or food processor, place dressing ingredients. Cover; blend about 30 seconds or until well blended.
In large serving bowl, toss cooked rotini, corn, beans and dressing. Fold in cooked chicken. Serve warm or cold.