I saw this wonderful looking recipe on the Pioneer Woman website and I knew it would make a fantastic cold pasta salad!
16 oz pasta
(really any leftover chicken would be fine, but I made it recipe specific)
2 medium chicken breasts
1/4 cup lime juice
I also added some Mojito Lime seasoning I had on hand you can add seasonings as you see fit
4 cups diced watermelon
1/3 cup red onion, minced
1/2 cup EACH red, yellow and green bell pepper, diced
1/2 - 1 whole jalapeno(seeds removed if you like), minced
3/4-1 cup cilantro, chopped
2 TB lime juice
salt to taste
I added 2 sliced green onions to the original lineup
(this can be adjusted to taste, apple cider vinegar or red wine vinegar would be suitable too, just start with a smaller amt)
3 TB olive oil
2 TB raspberry blush vinegar
Preheat oven to 350
In a baking dish pour the lime juice over breasts and season as you like. Bake for 25-35 minutes until cooked through to a min temp of 165.
In a large bowl combine all the pico ingredients, toss well and allow to mingle for 20 minutes.
Combine Dressing ingredients and whisk well
Shred the cooled chicken.
Add chicken and the pico to the pasta and toss well to combine, drizzle the dressing and toss 1 more time.
Chill for at least an hour and serve cold. (Stir well before serving)