chicken pasta salad

Ingredients

1/2 cup pasta, macaroni or penne
6 0z chicken with bones
1 tbsp olive oil
1 small green bell peppers- cut into 1/2 " squares
1/2 tomato- cut into squares, remove pulp

Dressing
2 cup yogurt(curd)- hang for 25-30 minutes in a chesses cloth
3-5 tsp thin cream
1/2 tbsp orange marmalade or crush
1 tbsp olive oil, 3 tbsp milk
1/2 tsp oregano
1/4 tsp pepper, 1/4 tsp salt
1/3 tsp mustard, or to taste

Method:

1.To boil pasta, boil 8 cups water with 1 1/2 tsp salt and 1 tbsp oil. Add pastato boiling water. Stir to see that pasta is not sticking to the bottom of the pan. Boil, stirring occasionally, for about 10 minutes till pasta turns soft, but yet firm. Remove from heat and strain. Leave for 5-7 minutes in the strainer for all the water to drip. Spoon 1 tbsp olive oil on the pasta. Keep covered in a bowl till the time of use.
2. Mix the chicken pieces, 2 tbsp olive oil, 1/4 tsp pepper and 1/2 tsp salt in a micro proof bowl. Cover with a cling wrap and microwave for 4 minutes. Shred the meat from the bones.
3. Mix the shredded chicken, bell peppers, tomato and boiled pasta in a bowl.
4. For the dressing, whisk all the ingredients of the dressing in a small bowl till smooth and emulsied. Add the dressing to the chicken and pasta in the bowl.
5. Toss well using 2 forks. Check salt and pepper. Mix well. Serve cold.

Note: You can make this salad without chicken also. Instead of chicken use 200 g/6oz of tofu cut into cubes. Omit step 2 and proceed further in the same way.