Ruby Red Chicken Salad

I came across this recipe today and it looked very interesting as well as tasty. What do you all think - have you had something similiar?



Ruby Red Chicken Salad

This is an excellent summer supper. The combination of flavors is unusual and delicious.



1 C Chicken broth

2 Large chicken breast halves, skinned and boned

2 C Uncooked rotelle pasta

1 pkg. Frozen peas, cooked, drained

½ C Pimiento, diced

2 C Texas Ruby Red grapefruit sections, drained (reserve 1/3 cup juice)

1/3 C Reserved grapefruit juice

3 T Olive oil

2 T Wine vinegar

1 Large garlic clove, crushed or put through a garlic press

¼ t Ground cumin (rounded 1/4 teaspoon)

¼ t Salt

1/8 t White pepper

Directions:

In a medium saucepan, bring broth to a boil. Arrange chicken breasts in single layer in pan; return broth to boiling. Cover. Cook about 15 minutes, until chicken is cooked through. Drain and cool. Cut chicken into bite-sized pieces.



Meanwhile, cook the pasta according to package directions. Drain.



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. Makes 4 generous servings.