southwest pasta salad with grilled chicken

another great recipe from mary e ross in salt lake city, utah.

2 cups fusilli, rotelle or other salad pasta

1/2 lb skilness boneless chicken breasts or chicken tenders with tendons removed and lightly seasoned with oregano, garlic powder and lemon pepper or salt and pepper and grilled or baked

1/2 cup ripe olives, thinly sliced
1/2 medium red bell pepper, thinly sliced or chopped
1/2 medium orange, yellow or green bell pepper, thinly sliced or chopped
1/2 cup shredded jicama
1/2 cup shredded carrot
2/3 cup chopped tomatoes
2/3 cup fresh or frozen and thawed yellow or white corn
2/3 cup cooked or canned firm black beans, rinsed and drained
1/2 small red or white onion thinly sliced in rings and quartered
1/4 cup fresh, chopped cilantro
1 1/2 cups lime chili cheese ranch dressing

*cook pasta without salt and oil.  pasta should be al dente.  drain and rinse with cold water. 
*mix all spices together and season both sides of chicken.  place chicken on a baking sheet covered with foil or parchment paper and bake in a 350 degree oven for 20-25 minutes until juices run clear; or wrap seasoned chicken in a tight foil package and cook on grill for 15-20 minutes. 
*in a large bowl, add cooled pasta together with chicken, olives, peppers, jicama, carrot, tomatoes, corn, beans, onion and cilantro.  gently toss 3/4 of dressing with pasta mixture.  refrigerate salad and remaining dressing until chilled, 2-3 hours.  just before serving, toss salad with remaining dressing and fresh ground pepper to taste.

lime chili cheese ranch dressing
1/2 cup low fat mayo
1/2 cup fat free sour cream
1 green jalapeno, minced
1 red chili pepper, minced
1 clove garlic, minced
3 tbs fresh lime juice
2 tbs seasoned rice vinegar
2 oz low fat feta cheese
up to 1/4 cup low fat buttermilk or skim milk
salt and pepper to taste

*in a blender, food processor or in a small bowl using a wire whisk, combine mayo together with sour cream, peppers, garlic, lime juice, rice vinegar and feta cheese.  thin to a desired consistency with buttermilk or skim milk and season to taste with salt and white pepper. 
1 1/2 cups lime chili cheese ranch dressing