Baja Chicken Pasta Salad

Name: Baja Chicken Pasta Salad
Total time: P1H
Yield: 6
Cuisine: Mexican
Ingredients: chicken breasts; mixed dried fruit; pasta, orzo; jicama; scallions, spring or green onions; mayonnaise; sour cream; red chile powder; salt

Baja Chicken Pasta Salad recipe

Yield

6 servings

Prep

30 min

Cook

30 min

Ready

60 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
¾	pound	chicken breasts boneless, skinless
6	ounces	mixed dried fruit
1	cup	orzo pasta or ring macaroni	*
1	cup	jicama cubed
2		scallions, spring or green onions sliced
½	cup	mayonnaise
2	tablespoons	sour cream or plain yogurt
1	teaspoon	red chile powder	*
¼	teaspoon	salt

Ingredients

Amount	Measure	Ingredient	Features
340.2	g	chicken breasts boneless, skinless
173.4	ml/g	mixed dried fruit
237	ml	orzo pasta or ring macaroni	*
237	ml	jicama cubed
2	each	scallions, spring or green onions sliced
118	ml	mayonnaise
3E+1	ml	sour cream or plain yogurt
5	ml	red chile powder	*
1.3	ml	salt

Directions

Heat enough salted water to cover the chicken breast (¼ teaspoon 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 ½-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.