Chicken And Pasta Salad With Jalapeno And Tomato Dressing Recipes

Steps:

• In a large bowl, toss the pasta, chicken, oil and garlic powder. Cover and chill. In a small bowl, combine the mayonnaise, salad dressing, mustard, curry powder, salt and pepper; cover and chill. Just before serving, add the red pepper, tomato, carrot and dressing to pasta mixture; gently toss to coat.

Steps:

• Mince garlic and ginger. In a bowl, combine garlic, ginger, cumin, vinegar, oil, 1/2 tsp. salt, and 1 tsp. pepper. Add chicken, stir to coat, and let stand at room temperature, stirring once or twice for at least 1 1/2 hours. For the dressing: Coarsely chop tomatoes and add to a large bowl. Mince garlic and onion. Stem, seed, and mince jalapenos. Mince mint and cilantro. Add garlic, onion, jalapenos, mint, and cilantro to bowl with the tomatoes. Stir in vinegar, oil, and 1 1/2 tsp. salt and let stand at room temperature, stirring once or twice, for at least 45 minutes. COOKING AND SERVING: Heat the grill. If using wood chips, soak a handful in water for 20 minutes. Put chips on fire. Grill the chicken, turning occasionally and brushing with marinade, until crisp and dark brown on both sides, about 15 minutes total. Or broil for about 20 minutes. Meanwhile, cook pasta until just tender. Drain and toss immediately with tomato mixture. Put on plates and top with chicken.

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
• Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
• In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.