Southwestern Chicken Pasta Salad

 

6

oz. (2 cups) uncooked rainbow rotini (spiral pasta)

1

(9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, diced

1

medium avocado, pitted, peeled and diced

1

large tomato, chopped

1

(11-oz.) can Green Giant® SteamCrisp® Niblets® Whole Kernel Sweet Corn, drained

1/2

cup sliced green onions

4

oz. (1 cup) finely shredded Mexican cheese blend

3/4

cup mayonnaise

1/2

cup Old El Paso® Thick 'n Chunky salsa

1

(11-oz.) pkg. torn romaine and iceberg lettuce blend (6 cups)

1/4

cup chopped fresh cilantro

• 1 Cook and drain rotini as directed on package. Rinse with cold water to cool. Drain well.
• 2 Meanwhile, in large bowl, mix chicken, avocado, tomato, corn, onions and cheese. In small bowl, mix mayonnaise and salsa.
• 3 Add rotini to salad; stir gently to mix. Add mayonnaise mixture to salad; toss to coat. Arrange lettuce blend on individual plates. Spoon salad over lettuce. Sprinkle with cilantro.