<b>Prize-Winning Recipe 2009! Pineapple, ginger and lime make this tropical salad dance on your tastebuds!

1 box Betty Crocker™ Suddenly Salad® chipotle ranch pasta salad mix

1/3 cup mayonnaise

1 tablespoon packed brown sugar

1 tablespoon fresh lime juice

1 teaspoon grated gingerroot

1/2 teaspoon crushed red pepper flakes

2 packages (6 oz each) refrigerated grilled chicken strips, chopped

1 1/2 cups chopped fresh pineapple

3 medium green onions, sliced

2 teaspoons chopped fresh cilantro

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally.
Meanwhile, in large bowl, stir together seasoning mix, mayonnaise, brown sugar, lime juice, gingerroot and red pepper flakes. Stir in chicken, pineapple, green onions and cilantro.
Drain pasta; rinse with cold water. Shake to drain well. Stir pasta into salad mixture. Cover and refrigerate 1 hour to chill. Stir before serving.