Southwestern Chicken Pasta Salad

I was in the mood for some pasta salad for dinner and went on the hunt for a tasty recipe.  I stopped my search after finding this one from Betty Crocker. I've been loving Mexican food lately, just can't get enough.  Hubs and I prepared this dinner together, which made it even better!  I loved it and hubs liked it.   He wasn't crazy about the mayo dressing, I on the other hand couldn't get enough.  It was just as delicious left over for lunch the next day.  We didn't use the lettuce and didn't feel as though anything was missing.  This would be a hit without the chicken at a party or shower as a side.  Enjoy! 

INGREDIENTS

6	oz. (2 cups) uncooked rainbow rotini (spiral pasta)
1	(9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, diced
1	medium avocado, pitted, peeled and diced
1	large tomato, chopped
1	(11-oz.) can Green Giant® Niblets® Whole Kernel Sweet Corn, drained
1/2	cup sliced green onions
4	oz. (1 cup) finely shredded Mexican cheese blend
3/4	cup mayonnaise
1/2	cup Old El Paso® Thick 'n Chunky salsa
1	(11-oz.) pkg. torn romaine and iceberg lettuce blend (6 cups)
1/4	cup chopped fresh cilantro

1. 1Cook and drain rotini as directed on package. Rinse with cold water to cool. Drain well.
2. 2Meanwhile, in large bowl, mix chicken, avocado, tomato, corn, onions and cheese. In small bowl, mix mayonnaise and salsa.
3. 3Add rotini to salad; stir gently to mix. Add mayonnaise mixture to salad; toss to coat. Arrange lettuce blend on individual plates. Spoon salad over lettuce. Sprinkle with cilantro.