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Chicken & Turkey - Asst Chicken
Ruby Red Chicken Salad
1 cup Chicken broth
2 Large chicken breasts, skinned and boned
or 1.5-2 cups leftover cubed chicken
2 cups pasta (Rotelle, Radiatore, Farfalle, or Penne)
1 pkg Frozen peas, cooked, drained
½ cup Pimiento, diced
2 cup Texas Ruby Red grapefruit sections, drained (reserve 1/3 cup juice)
1/3 cup Reserved grapefruit juice
3 TBS Olive oil
2 TBS Wine vinegar
1 Large garlic clove, crushed or put through a garlic press
1/3 tsp Ground cumin
¼ tsp sea or Kosher Salt
1/8 tsp White pepper
In a medium saucepan, bring broth to a boil. Arrange chicken breasts in single layer in pan; return broth to boiling and simmer until breasts are cooked through - about 10-15 minutes. Drain and cool - reserve broth for another use. Cut chicken into bite-sized pieces. (Note: you could also use 1.5 -2 cups of cubed leftover chicken or turkey)
Meanwhile, cook the pasta according to package directions.
In a large bowl, combine the chicken, cooked pasta, peas, pimiento, grapefruit sections and juice.
In a small bowl or jar, combine the oil, vinegar, garlic, cumin, salt and pepper; mix well. Pour dressing over chicken mixture; toss lightly. Serve warm or cold. Serves 4-6
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