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Title: Creamette Rotini Taco Salad
Categories: Ethnic Salad
Yield: 10 Servings
| 1 | pk | Creamete rotini, uncooked |
| 1 | (16 oz) | |
| 1 | tb | Olive oil |
| 1 | lb | Boneless, skinless, chicken |
| 1 | Breast, chopped | |
| 1 | tb | Taco seasoning mix |
| 1 | c | Frozen corn, thawed, cooked |
| 2 | md | Tomatoes, chopped |
| 1 | sm | Green pepper chopped |
| 3 | Green onions, sliced | |
| 1/3 | c | Sliced ripe olives |
| 1 | cn | Black beans, drained |
| 1 | (16 oz) | |
| 1 | c | Shredded cheddar cheese |
| 3/4 | c | Bottled italian dressing |
| 1/2 | c | Thousand island dressing |
| 1 | c | Chopped lettuce |
| 1 | c | Taco chips |
Prepare Rotini according to package directions, drain. In medium skillet, heat oil. Add chicken; sprinkle with taco seasoning. Stir-fry until chicken is no longer pink. Combine rotini, chicken, and next seven ingredients. Blend together Italian and Thousand Island dressings. Toss with salad mixture. Arrange lettuce and taco chips on large platter, top with salad greens. Refrigerate letfovers.
Source: "There's a Lot to Like in the Little Green Box Cookbook", a promotional booklet.
\/\/. <. |>. 2/13/95 Submitted By WAYNE DUBOIS On 02-13-95 (2319)
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