BAJA CHICKEN PASTA SALAD
1 Boneless Chicken Breast
6 ounces Dried Mixed Fruit
1 cup Ring Macaroni or Orzo — Raw
1 cup Jicama (Or substitute with Granny Smith Apple) – Cubed
3 Green Onions — Sliced
1/2 cup Mayonnaise or Salad Dressing
2 tablespoons Sour Cream or Plain Yogurt
1 teaspoon Red Chiles — Ground
1/4 teaspoon Sea Salt
1. Heat enough salted water to cover the chicken breast (1/4 tsp salt per 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.
2. 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.
3. 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.