Description
A creamy dressing with bold taco sauce flavor gives this South-of-the-Border version of a Cobb salad its lively taste.

Ingredients

• 2 cups dry rotini pasta, fully cooked, rinsed and drained
  
• 1 cup sour cream
  
• 1 bottle (8 ounces) Ortega Red Chile Taco Sauce, divided
  
• 2 2/3 cups (2 packages, 6 ounces each) fully cooked, diced chicken breast meat
  
• 1 can (4 ounces) Ortega Diced Green Chiles
  
• 4 cups torn iceberg lettuce
  
• 1/2 cup whole-kernel corn
  
• 2 medium tomatoes, diced
  
• 1 cup (4 ounces) shredded cheddar cheese
  
• 3 to 4 green onions, sliced
  
• 1 can (2.25 ounces) sliced ripe olives, drained (optional)
  
• Crushed corn chips
  
• Lime wedges, (optional)

Preparation
COMBINE sour cream and 2 tablespoons taco sauce; set aside. Stir together cooked pasta, chicken, remaining taco sauce and green chiles.

ARRANGE lettuce on large platter; top with pasta mixture, corn, tomatoes, cheese, sour cream mixture, green onion and olives. Refrigerate salad for up to 24 hours.

TOP with corn chips just before serving. Serve with lime wedges.

Nutrition
no information available

Serves
Makes 4 to 6 servings

Variations
no information available