Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1¼ pounds | Fusilli pasta |
| 1½ tablespoon | Plus 1/3 C olive oil |
| 1 \N | 2 1/2-lb roasted chicken, skinned, meat shredded |
| 4 larges | Tomatoes, seeded, diced (about 4 C) |
| 3 cups | Corn kernels (fresh or frozen, thawed) |
| 3 larges | Carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips |
| ½ large | Red onion, chopped |
| 2 tablespoons | Plus 1 t Dijon mustard |
| 2 tablespoons | Plus 1 t fresh lime juice |
| 2 \N | Jalapeno chilies, seeded, minced |
| 1¼ teaspoon | Chili powder |
| 1¼ teaspoon | Ground cumin |
| 2 \N | Bunches fresh cflantro, coarsely chopped |
Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well. Transfer pasta to large bowl. Add 1½ T olive oil and mix thoroughly to coat. Add shredded chicken, diced tomatoes, corn kernels, carrot strips and chopped onion and toss.
Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in remaining ⅓ C olive oil. Mix in minced jalapeno chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper. (Salad can be prepared 4 hours ahead. Cover and refrigerate.) Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>