Baja Chicken Pasta Salad

Baja Chicken Pasta Salad Recipe:

Baja Chicken Pasta Salad

3/4 lb    chicken breast; boneless, skinless
6 oz      dried mixed fruit; diced
1 cup    ring macaroni or orzo; raw         
1 cup    jicama; cubed
2         green onions/tops; sliced         
1/2 cup   mayonnaise or salad dressing
1 tsp    red chiles; ground               
1/4 tsp   salt
2 tblsp   sour cream or plain yogurt

Heat enough salted water to cover the chicken breast
(1/4 tsp salt to 1 cup of water) to boiling in a 4
quart Dutch oven. Add the chicken breast. Cover and
heat to boiling, reduce the heat and simmer until the
chicken is done, about 15 to 20 minutes. Remove the
chicken with a slotted spoon.

Heat the water to boiling and add the fruit and ring
macaroni or orzo gradually so that the water continues
to boil. Boil, uncovered, stirring occasionally, just
until the ring macaroni is tender, about 6 to 8
minutes or 10 minutes for the orzo, then drain. Rinse
with cold water and drain again.

Cut the chicken into 1/2-inch pieces and mix with the
fruit, macaroni, jicama and onions. Mix the remaining
ingredients and toss with the chicken mixture. Cover
and refrigerate until chilled, at least 2 hours.

Contributed by Mary Jane Kelly