Spaghetti Picnic Salad

Ingredients

1 lb boneless skinless chicken breast, cut into strips

1 cup salsa

1.25 tsp seasoned salt

2 tbsp vegetable oil

16 oz Creamette^® Spaghetti

2 cans (16 oz.) pinto beans, drained

1 tomato, seeded and chopped

0.50 cup green onions, sliced

0.50 cup pitted ripe olives, sliced

0.50 cup shredded Cheddar cheese

0.50 cup shredded Monterey Jack cheese

1.25 cups sour cream

2 cups crushed tortilla chips

Cooking Directions

In medium bowl, combine chicken, 1/2 cup salsa and 1/4 teaspoon seasoned salt; mix well. Marinate in refrigerator 1 hour.

In medium skillet, heat oil. Add chicken mixture. Cook until chicken is cooked through; cool slightly.

Break spaghetti into pieces. Prepare pasta according to package directions; drain.

In large bowl, combine spaghetti and chicken mixture; toss to coat. Add pinto beans, tomato, green onions, olives and cheeses; toss to mix.

In small bowl, blend sour cream, remaining 1/2 cup salsa and remaining 1 teaspoon seasoned salt. Add to spaghetti mixture; toss to coat.

Cover; chill thoroughly. Before serving, add lettuce; toss to mix. Serve on lettuce-lined platter topped with tortilla chips.