Baja Chicken Pasta Salad

Fast pasta salad that everybody will love. Can be eaten hot but also cold making it ideal for a cold evening in winter or a lazy salad summer.

Cook Time 30

Total Time 2 30

Servings people

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.
3/4 lb chicken breast
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.
6 oz dried mixed fruit, 1 cup fusilli
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.
1 cup Jicama, 2 large scallions
Mix the remaining ingredients and toss with the chicken mixture.
1/2 cup mayonnaise, 2 tbsp plain yogurt, 1 tsp red chillies, 1/4 tsp salt
Cover and refrigerate until chilled, at least 2 hours.