Margarita Chicken Pasta Salad

10 oz. (4 cups) uncooked rainbow rotini (spiral pasta)
1 lb. boneless skinless chicken strips for stir-frying
1 (1-oz.) pkg. taco seasoning mix
1 tablespoon olive or vegetable oil
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 can (15 oz) black beans, drained, 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 teaspoon sugar
1/4 teaspoon cumin
1/8 teaspoon salt
4 teaspoons tequila, if desired
1 cup loosely packed fresh cilantro leaves
1 can(4.5-oz.) chopped green chiles


Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.

Meanwhile, in 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 in center. Remove from heat.

In blender container or food processor bowl with metal blade, 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.