Margarita Chicken Pasta Salad

Salad:

• 10 ounces (4 cups) cooked rainbow rotini (spiral pasta)
  
• 1 pound boneless skinless chicken strips
  
• 1 (1.25 ounce) package dry taco seasoning mix
  
• 1 tablespoon vegetable oil
  
• 1/2 onion, chopped
  
• 1 red bell pepper, chopped
  
• 1 (15-ounce) can black beans, rinsed and drained

Dressing:

• 1/2 cup fresh orange juice
  
• 1/4 cup olive oil
  
• 1/4 cup sour cream
  
• 3 tablespoons fresh lime juice
  
• 1 teaspoon sugar
  
• 1/4 teaspoon cumin
  
• 1/8 teaspoon salt
  
• 4 teaspoons margarita mix
  
• 1 cup loosely packed fresh cilantro leaves
  
• 2 jalapeno peppers

Combine chicken and taco seasoning mix in a food storage bag. Shake to coat. 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. Remove chicken onto paper towels to drain. If needed, add a little more vegetable oil and onion and red bell pepper. Cook until onion is translucent. In a blender or food processor, combine all dressing ingredients. Blend 30 seconds.

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.