4 ozs. corkscrew pasta, cooked
1/4 cup salad oil
2 Tbsps. white wine vinegar
1 Tbsp. lime juice
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. dry mustard
Several dashes of Tabasco
1 cup chopped cooked chicken, or 1 can Hormel chunk chicken breast
1 (12 oz.) can Mexican corn
1/2 medium avocado, diced
2 ozs. Monterey Jack cheese, cubed
1/4 cup sliced olives
2 Tbsps. green onions, chopped

In a screwtop jar combine oil, vinegar, lime juice, chili powder, salt, dry mustard and Tabasco. Cover and shake well. Pour over drained pasta, stirring to coat. Stir in chicken, corn, avocado, cheese, olives and green onions. Cover and chill for several hours or overnight. Serve on lettuce. Also good warmed in microwave, on medium heat. Serves 4.