We love this salad on a hot day.  (Great use for leftover chicken.)  It makes just enough for two, and is perfect for these hot days!

South-Of-The-Border Pasta and Chicken

              Serves 2 (easily doubled)

1 1/3 cups radiatore or medium shells (4 ounces)

2 tablespoons fresh lime juice

1 1/2 teaspoons extra-virgin olive oil

1/2 teaspoon sugar

1/2 teaspoon salt

1 cup diced cooked chicken breast

1/2 medium red bell pepper, seeded and cut into small dice

1/2 medium green or yellow bell pepper, seeded and cut into small dice

1/2 small red onion, thinly sliced

1/2 medium jalapeno pepper, seeded and minced

2 tablespoons finely chopped fresh cilantro

Cook pasta according to directions (leaving out the salt) – drain and rinse under cold running water; drain again.

Combine lime juice, oil, sugar, and salt in medium bowl.  Add the chicken, bell peppers, onion, jalapeno, cilantro and pasta; toss gently.

Oh yeah baby! This ones a keeper! I think I'd eat a tire if it had pasta, lime and cilantro on it!