1 tsp. cumin
1 tsp. paprika
1 tsp. turmeric
1-2 cloves garlic, crushed
3-4 Tbsp. fresh lime juice
4 small boneless skinless chicken breast halves
8 oz. dried rigatoni
1 red bell pepper, seeded and chopped
2 celery stalks, thinly sliced
1 shallot or small onion, finely chopped
1/2 oz. stuffed green olives, halved
2 Tbsp. honey
2 tsp. whole grain mustard
salt and fresh ground pepper to taste
mixed greens to serve
Mix seasonings and 2 tablespoons lime juice in a bowl. Lay the chicken in a shallow, nonmetallic baking dish and rub the spice mixture over the breasts. Cover with plastic wrap and put in refrigerator for at least 3 hours or overnight.
Preheat oven to 400*F. Put the chicken in a single layer on a broiler rack and bake for 20 to 25 minutes or until cooked.
Meanwhile, cook the rigatoni in boiling water according to package directions, until al dente. Drain and rinse under cold water. Let drain thoroughly.
Put the red pepper, celery, shallot, and olives into a large bowl with pasta and toss to mix. Combine the honey, mustard, and remaining lime juice in a small bowl, then toss with salad.
Cut the chicken into small pieces. Arrange mixed greens on plates top with pasta salad, then top with chicken pieces.