Servings: 6

INGREDIENTS:

• 3/4 lb Chicken Breast*
• 6 oz Dried Mixed Fruit**
• 1 cup Ring Macaroni Or Orzo, Raw
• 1 cup Jicama, Cubed
• 2 Green Onions/Tops, Sliced
• 1/2 cup Mayonnaise Or Salad Dressing
• 2 Tbs Sour Cream Or Plain Yogurt
• 1 tsp Red Chiles, Ground
• 1/4 tsp Salt

INSTRUCTIONS:

1. Prepare the chicken breast by ensuring it is boneless and skinless, weighing about 3/4 lb.
2. Use a 6-oz package of diced mixed fruit.
3. In a 4-quart Dutch oven, bring enough salted water (1/4 tsp salt to 1 cup of water) to a boil.
4. Add the chicken breast to the boiling water, cover, and bring it back to a boil. Reduce the heat and simmer until the chicken is fully cooked, about 15 to 20 minutes.
5. Use a slotted spoon to remove the chicken from the pot.
6. In the same boiling water, gradually add the dried mixed fruit and ring macaroni or orzo, ensuring the water continues to boil.
7. Boil the macaroni or orzo uncovered, stirring occasionally, until the pasta is tender. This will take about 8 minutes for ring macaroni or 10 minutes for orzo.
8. Drain the cooked pasta and fruit, rinse them with cold water, and drain again.
9. Cut the cooked chicken breast into 1/2-inch pieces.
10. In a large bowl, combine the chicken pieces with the cooked fruit, macaroni, cubed jicama, and sliced green onions.
11. In a separate bowl, mix together the mayonnaise or salad dressing, sour cream or plain yogurt, ground red chiles, and salt.
12. Pour the dressing mixture over the chicken and fruit mixture. Toss everything together until well coated.
13. Cover the bowl and refrigerate the salad until chilled, for at least 2 hours.
14. Serve the Baja Chicken Pasta Salad chilled.

Here are some variations you can consider for the Baja Chicken Pasta Salad recipe:

1. Greek-Inspired Twist: Add ingredients such as feta cheese, Kalamata olives, diced cucumbers, and cherry tomatoes to give the salad a Mediterranean flavor. Toss with a Greek dressing made with olive oil, lemon juice, garlic, and herbs like oregano and parsley.
2. Tropical Delight: Replace the dried mixed fruit with tropical fruits like diced mangoes, pineapple chunks, and sliced kiwis. Add some toasted coconut flakes and a squeeze of lime juice to brighten up the flavors.
3. Tex-Mex Style: Incorporate ingredients like black beans, corn kernels, diced avocado, and chopped cilantro for a Tex-Mex flair. Use a chipotle-lime dressing or a creamy salsa dressing to tie the flavors together.
4. Curry Infusion: Add a touch of curry powder or paste to the dressing for a warm and aromatic twist. Mix in ingredients like raisins, chopped almonds, and diced bell peppers for added texture and flavor.
5. Asian Fusion: Include ingredients like sliced water chestnuts, shredded carrots, and chopped peanuts for an Asian-inspired variation. Toss the salad with a sesame-ginger dressing or a soy-sesame vinaigrette.
6. Herbed Variation: Boost the herbaceousness by adding fresh herbs like basil, mint, or dill to the salad. These herbs will bring a refreshing and fragrant element to the dish.
7. Spicy Kick: Increase the amount of red chiles or add some diced jalapeños to make the salad spicier. Adjust the heat level to suit your preference.
8. Grilled Chicken: Instead of boiling the chicken breast, grill it for added smoky flavor. Marinate the chicken with your favorite spices or a tangy barbecue sauce before grilling.
9. Lighter Option: Use Greek yogurt instead of sour cream or mayonnaise for a healthier and tangier dressing. You can also opt for whole wheat pasta or replace some of the pasta with spiralized zucchini or cucumber noodles for a lighter version.
10. Fresh Greens: Serve the Baja Chicken Salad on a bed of mixed greens or baby spinach for an extra dose of freshness and added nutrients.