Title: Baja chicken pasta salad
 Categories: Low-cal, Mexican, Vegetables, Salads, Poultry
      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.
  There should
  ~---------------------------------------------------------------------
  ~-- 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.