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 tomato, chopped
1 (11-oz.) can whole kernel sweet corn, drained
1/2cup sliced green onions
4 oz. (1 cup) finely shredded Mexican cheese blend
3/4 cup mayonnaise
1/2 cup salsa
1 (11-oz.) pkg. torn romaine and iceberg lettuce blend (6 cups)
1/4 cup chopped fresh cilantro
Cook and drain rotini as directed on package. Rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, mix chicken, avocado, tomato, corn, onions and cheese. In small bowl, mix mayonnaise and salsa.
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.
Recipe shared from: http://www.bettycrocker.com/recipes/southwestern-chicken-pasta-salad/93aa9602-2c8b-4d76-a336-eec59c501c97