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Baja Chicken Pasta Salad

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  • 3/4 lb Chicken breast; boneless; skinless
  • 1 1/2 c Diced; mixed fruit
  • 1 c Orzo; uncooked
  • 1 c Jicama; cubed
  • 2 Green onions; chopped
  • 1/2 c Mayonnaise
  • 2 tb Plain yogurt
  • 1 ts Red chiles; ground
  • 1/4 ts Salt


Cost: $ ; Preparation Time: 25 minutes Difficulty Level: 2 ; Servings: 6
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.
2. 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.
3. Heat the water to boiling and add the fruit and orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the orzo is tender, about 10 minutes. Drain, rinse with cold water and drain again.
4. 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.
5. Cover and refrigerate until chilled, at least 2 hours.
Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <> on May 5, 1998