MARGARITA CHICKEN PASTA SALAD
This is a great cold pasta salad. It combines the taste of Mexican food, with pasta. Best served cold. You can leave out the tequila if you wish. I like to make this with the multi colored pasta rotini, but you could use any noodle shape or color
Provided by Megans Mommy
Categories < 30 Mins
Time 30m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Cook the pasta, drain and rinse well with cold water.
- Sprinkle the cubed chicken with the taco seasoning.
- Cook the cubed chicken in the oil, over medium heat until cooked through.
- In a large bowl, add the cooked chicken, cooled pasta, mexicorn, black beans, green chilies and cheese.
- In a separate bowl, mix the orange juice, oil, sour cream, lime juice, sugar, cumin, salt, pepper and tequila.
- Mix well and pour over pasta mixture.
- Chill until ready to serve.
Nutrition Facts : Calories 332.5, Fat 22.2, SaturatedFat 5.9, Cholesterol 45.1, Sodium 684.1, Carbohydrate 18.7, Fiber 3.6, Sugar 3.1, Protein 16.5
MARGARITA CHICKEN
Steps:
- Rinse the chicken breasts and pat dry; set aside.
- In a small bowl, combine the remaining ingredients. Place the chicken and marinade in large resealable plastic bag. Squeeze out the air and seal. Let marinate in the refrigerator for 1 to 2 hours.
- Set up the grill for direct cooking over medium heat and oil grate when ready to start cooking. Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes.
- Place chicken on hot oiled grill and cook 5 to 6 minutes per side, or until done.
- INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
MARGARITA CHICKEN
Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade. -Kelly Bruneman, Cedar Park, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.
Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 230mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
MARGARITA CHICKEN PASTA SALAD
Make and share this Margarita Chicken Pasta Salad recipe from Food.com.
Provided by Lakerdog2
Categories Chicken
Time 25m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook rotini to desired doneness as directed on package. Drain. Rinse with cold water to cool; drain well.
- Meanwhile, in resealable food storage plastic bag, combine chicken and taco seasoning mix; shake to coat.
- Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Add chicken; cook 8 to 10 minutes or until golden brown and no longer pink in center, stirring frequently. Remove from heat; set aside.
- 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. If desired, garnish with lime wedge and cilantro leaves.
Nutrition Facts : Calories 563.4, Fat 21.8, SaturatedFat 5.1, Cholesterol 52.6, Sodium 109.1, Carbohydrate 64.5, Fiber 7.7, Sugar 4.5, Protein 29.1
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