Southwestern Char-Grilled Chicken Pasta Salad
1 lb. shaped pasta (shells, farfelle or corkscrews), cooked
3 (8 oz.) boneless, skinless chicken breasts
2 jalapeno peppers (seeds and vein removed), minced finely
1 large red onion, chopped
1 red bell pepper, chopped
Basting sauce for chicken:
1/2 C. butter
2 t. vinegar, white or red
1/4 C. water
2 T. seasoned salt
1 t. cumin
1 t. black pepper
1/2 t. cayenne pepper
Combine and melt over low heat; do not scorch.
Cook chicken over medium-high coals or on a gas grill, using medium-high heat. Baste and turn frequently – every 2 minutes – for 10 to 15 minutes, until chicken is cooked thoroughly.
Cool the chicken, then cut in 1inch julienne strips.
Finally, toss cooked pasta, chicken strips, chopped onion and peppers. Add dressing and refrigerate overnight.
Makes 6 servings.