Chicken Taco Pasta Salad

1-12 oz pkg. Tri-color Pasta (I like radiatori or rotini)
3-4 Chicken Breasts
1 pkg. Taco Seasoning Mix
1 can Kidney Beans-drained
1 can Garbanzo Beans-drained
1 pkg. Frozen Petite Corn
1 small Onion, finely chopped

Chopped Tomatoes
Grated Cheese
Corn Tortilla Chips
Olives

Dressing:
2 Cups Mayonnaise
1 Cup Buttermilk
1 pkg. Hidden Valley Fiesta Ranch Dip Mix (if you can't find this, use a pkg. of regular Ranch Dressing mix and 1/2 a pkg. Taco Seasoning Mix).
Mix together and refrigerate until ready to use.

Cook pasta according to package directions. Drain and cool. Cut chicken into bite size pieces. Brown in small amount of oil. When chicken is cooked, add taco seasoning mix and 1/4 cup water. Simmer about 5 minutes. Drain and cool. Cook corn in small amount of water, drain and cool. In large mixing bowl, combine pasta, chicken, beans, onion and corn. Mix with dressing. Place salad in bowl. Arrange chips around edge of salad. Garnish with grated cheese, olives and chopped tomatoes.

*Notes: To make this easier, I either use chicken I have already cooked, or I throw the chicken and the taco seasoning and water in the crockpot and cook on low until done.
You can substitute milk for the buttermilk in the dressing. I usually make the dressing a day ahead.

I serve the tomatoes, cheese, olives and chips on the side and let people add their own...otherwise the salad can get kind of soggy if you have leftovers to store.