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Club Soda Southwestern Char-Grilled Chicken Pasta Salad

1 lb. shaped pasta (shells or 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 stick margarine
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 1 inch julienne strips.

2 C. ranch dressing
1/2 C. sour cream
1/2 C. mayonnaise
1/2 t. cayenne pepper
1 t. black pepper, ground
1 t. cumin, ground
1/2 t. chili powder
1/2 t. granulated garlic (or garlic powder)
1/2 C. chopped fresh cilantro

Mix thoroughly - wet ingredients first, then add dry ingredients.

Finally, toss cooked pasta, chicken strips, chopped onion and peppers. Add dressing and refrigerate overnight.

Makes 6 servings.



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