Title: Baja Chicken Pasta Salad
Categories: Mexican Poultry Pasta
Yield: 6 Servings

3/4	lb	Chicken Breast; *
6	oz	Dried Mixed Fruit; **
1	c	Ring Macaroni Or Orzo; Raw
1	c	Jicama; Cubed
2		Green Onions/Tops; Sliced
1/2	c	Mayonnaise Or Salad Dressing
2	tb	Sour Cream Or Plain Yogurt
1	ts	Red Chiles; Ground
1/4	ts	Salt

* The chicken breast should be boneless, skinless and weigh about 3/4 ** You should use 1 6-oz package of diced mixed fruit. ~------------------------------------------------------------------------- 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.

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