Margarita Chicken Pasta 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 1 tablespoon 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
• 12 cup fresh orange juice
• 14 cup olive oil or 14 cup vegetable oil
• 14 cup sour cream
• 3 tablespoons fresh lime juice
• 1 teaspoon sugar
• 14 teaspoon cumin
• 18 teaspoon salt
• 4 teaspoons tequila, if desired (optional)
• 1 cup loosely packed fresh cilantro leaves
• 1 (4 1/2 ounce) chopped green chilies

1. Cook rotini to desired doneness as directed on package.
2. Drain.
3. Rinse with cold water to cool; drain well.
4. Meanwhile, in resealable food storage plastic bag, combine chicken and taco seasoning mix; shake to coat.
5. Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot.
6. Add chicken; cook 8 to 10 minutes or until golden brown and no longer pink in center, stirring frequently.
7. Remove from heat; set aside.
8. In blender container or food processor bowl with metal blade, combine all dressing ingredients; blend 30 seconds or until well blended.
9. In large serving bowl, combine cooked rotini, corn, beans and dressing; toss to coat.
10. Fold in cooked chicken.
11. Serve warm or cold.
12. If desired, garnish with lime wedge and cilantro leaves.

tricolor spiral pasta, chicken, taco seasoning mix, olive oil, mexicorn, bell pepper, black beans, orange juice, olive oil, sour cream, lime juice, sugar, cumin, salt, tequila, cilantro, green chilies

Taken from www.food.com/recipe/margarita-chicken-pasta-salad-318350 (may not work)