8 oz. corkscrew pasta
2 tbsp. salad oil
1/2 c. mayonnaise
4 oz. can diced chiles
1 tsp. each oregano and cumin
2 tsp. chili powder
1 tbsp. white wine vinegar
1/2 c. chopped green onions
1 c. finely diced chicken or turkey
2 c. shredded cheddar cheese
1 (2 oz.) can sliced ripe olives (drained)
Green leaf lettuce

In 5-quart pan bring 3 quarts water to boil over high heat. Add pasta. Let water return to boil and cook uncovered until tender (12- 14 minutes). Drain; rinse with cold water and drain again.

In large bowl combine oil, mayonnaise, green chiles, oregano, cumin, chili powder, vinegar; mix until well blended. Add pasta, onions, celery, chicken, cheese and half the olives. Mix until well coated. Line salad bowl with lettuce; mound salad on lettuce. Garnish with remaining olives. Makes 6 servings.