Baja Chicken Pasta Salad
by Mina Beshir
Ingredients
- 3/4 pound Chicken Breast —
- 6 ounces Dried Mixed Fruit —
- 1 cup Ring Macaroni Or Orzo — Raw
- 1 cup Jicama — Cubed
- 2 Green Onions/Tops — Sliced
- 1/2 cup Mayonnaise Or Salad Dressing
- 2 tablespoons Sour Cream Or Plain Yogurt
- 1 teaspoon Red Chiles — Ground
- 1/4 teaspoon Salt
Preparation Method:
- 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 a boil 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 chilly 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.
- For protecting your fingers and to slice vegetables faster, use any of our Kitchen slicers.
- Washing, rinsing, and draining vegetables, try our Colanders.
Warm regards,
Best Nice Deals Team
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