Ingredients:
3/4 pound chicken breast, boneless and skinless
6 ounces dried mixed fruit
1 cup ring macaroni
1 cup jicama, cubed
2 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 salt

Directions:

1. 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.

2. Heat the water to boiling and add the fruit and ring macaroni gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes, then drain. Rinse with cold water and drain again.

3. 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.

4. Cover and refrigerate until chilled, at least 2 hours. It makes 6 servings.

Tags: Chicken Chili Recipes, Chicken Pasta Recipes, Mexican Chicken Recipes

Posted in: Chicken Breast Recipes, Chicken Salad Recipes