------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Baja Chicken Pasta Salad
 Categories: Chicken Low-cal Mexican Vegetables Salads 
   Servings:  6
 
     3/4 lb Chicken Breast; * 
       6 oz Dried Mixed Fruit; ** 
       1 c  Ring Macaroni Or Orzo; Raw 
       1 c  Jicama; Cubed 
       2 ea 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
          of a pound.
   **     You should use 1 6-oz package of diced mixed fruit.  There should
          be about 1 1/2 cups of the mixture.
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   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.
  
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