Mexican Pasta Salad, Differently

Mexican Pasta Salad, Differently
Serves 6-8

1 pounds fusilli pasta
olive oil

2 large chicken breast halves
4 ears corn
1 packet sazon
2 jalapeno

1 bag cherry tomatoes, halved
1 15oz can sliced olives
1/2 large red onion, chopped

3 tablespoons Dijon mustard
Juice of 2 limes
2 teaspoons chili powder
2 teaspoons ground cumin
1 large handful fresh cilantro, coarsely chopped
~1/4c sour cream

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.
Season chicken with sazon and grill, along with the corn and jalapeno. Reserve, cool, and shred. Nibbeletize the corn.

Transfer pasta to large bowl. Add shredded chicken, tomatoes, corn, olives and chopped onion and toss.

Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in 1/3 cup olive oil. Mix in sour cream, minced jalapeño 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.

Cold Peanut Noodles with Chicken

Cold Peanut Noodles with Chicken
Serves 6-8

1 pound fresh Chinese egg noodles or spagetti/bucatini
1 teaspoon sesame oil
2-3 smaller chicken breasts
1 red bell pepper, cut into strips
1 cucumber, cut into matchsticks
~1.5 lbs blanched broccoli, snap peas, snow peas, edamame, etc
3 scallions, chopped
1 red chile, chopped

Sauce
1/3 cup peanut butter
2 tablespoons oil
1 clove garlic, minced
2 tsp ginger, minced
2 tablespoons sesame oil
1/4 tsp black pepper
1 tablespoon honey or sugar
2 tablespoons soy sauce
2 tsp fish sauce
2 tablespoons red wine vinegar
1/4 cup water, to achieve good consistency
3-4 tablespoons chili bean paste or sriracha
Small handfull cilantro, chopped if mixing by hand

Make sauce, adding water as needed, in a blender or using a whisk; chill.
Poach the chicken, let cool, and shred.
Cook pasta - blanch veg during pasta cooking process in the water. Drain the pasta, rinsing

well, and then mix with some sesame oil.
Mix everything together and fridgerate at least 30 minutes.