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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.
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Course:
Main Dish
Cuisine:
American, Italian
Keyword:
Chicken, Chillies, Dairy, Pasta, Vegetables
Cook Time:
30
minutes
minutes
Total Time:
2
hours
hours
30
minutes
minutes
Servings:
4
people
Calories:
539
kcal
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Ingredients
Metric
Imperial
3/4
lb
chicken breast
Boneless/skinless
6
oz
dried mixed fruit
1
cup
fusilli
macaroni
1
cup
Jicama
cubed
2
large
scallions
sliced
1/2
cup
mayonnaise
2
tbsp
plain yogurt
1
tsp
red chillies
ground
1/4
tsp
salt
Instructions
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.
Nutrition
Calories:
539
kcal
|
Carbohydrates:
65
g
|
Protein:
30
g
|
Fat:
17
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
79
mg
|
Sodium:
842
mg
|
Potassium:
406
mg
|
Fiber:
6
g
|
Sugar:
34
g