Recipe Details

Ingredients

• 1 (14 ounce) package frozen Mexican-style corn

• 2 cups black-bean rotini

• 1 (12 ounce) package cooked chili-lime chicken

• ½ cup mild pico de gallo

• ½ cup cilantro salad dressing

Description

1. Heat corn according to package directions; set aside to cool.

2. Cook pasta according to package directions. Drain and rinse with cold water. Drain again and toss with the corn; set aside.

3. Slice chicken strips into bite-size pieces; set aside.

4. Divide pico de gallo into 4 small lidded containers and refrigerate. Measure salad dressing into 4 small lidded containers and refrigerate. (Timesaving tip: You can also carry the bottle of dressing in your lunch bag--or store in the office fridge--and dress when ready to serve.)

5. Divide the corn and pasta mixture among 4 single-serving containers, then top each with one-fourth of the chicken. Seal the containers and refrigerate for up to 4 days. Toss with the dressing just before serving and top with the pico de gallo.

Tips: Refrigerate pasta salad, salsa and dressing separately for up to 4 days. Top salad with dressing and pico de gallo just before serving.