2cupscooked shredded or diced chicken (I like to use rotisserie chicken or search for my "baked chicken" recipe in the search bar.
2-3TBStaco seasoning (2/3 or full packet. Or search for my "homemade taco seasoning" recipe in search bar.
5ozcanned or frozen corn drained
3green onions sliced (or 1/2 of any other type of onion diced)
1/2bell pepper diced, any color
4ozblack olives drained and sliced
1cupshredded cheddar cheese or other favorite variety
1/2cupchopped tomatoes or cherry tomatoes
Fiesta Dressing
16ozmayonnaise
16ozbuttermilk
1packetHidden Valley Dip Dry Mix (Fiesta flavor)
Topping
1bakFritos Corn Chips
Instructions
Bring water to a boil in a large pot. Season with salt. Add pasta, stir and cook per directions on back of package. Drain and run under cold water to cool the pasta. Put drained pasta into a large bowl and coat with 1 TBS of cooking oil.
Add all salad ingredients to pasta (cooked chicken, onion, cheese, taco mix, bell pepper, tomato, corn, and olives). Mix carefully until all ingredients are coated with the taco seasoning.
In a medium bowl combine mayonnaise, buttermilk and fiesta ranch dry mix. Pour dressing over pasta salad and mix well carefully. Top with Fritos corn chips.
Refrigerate until ready to eat. Add extra corn chips in individual servings.
I added some crumbled bacon, because, well, bacon. It turned out very tasty.
I understand, I too know bacon. So happy you enjoyed.