Chicken Pasta Salad with Fried Shallots Vivian Jao   From Every Day with Rachael Ray June-July 2008 SERVES 6 Prep Time: 25 min Cook Time: 20 min 1/2 pound penne pasta 2 cups thinly sliced shallots 2 cups vegetable oil Salt 1 rotisserie chicken, meat shredded 1/2 English cucumber, thinly sliced 10 radishes, thinly sliced 2 carrots, thinly sliced 1 small bunch cilantro, coarsely chopped Grated peel and juice of 2 limes 1 tablespoon honey Pepper 1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse with cold water. 2. In a medium saucepan, bring the shallots and oil to a simmer over medium heat and fry, stirring, until golden, 18 to 20 minutes. Using a slotted spoon, transfer to paper towels to drain; season with salt. Reserve 1/4 cup shallot oil. 3. In a large serving bowl, combine the chicken, cucumber, radishes, carrots, cilantro and pasta. 4. Whisk the lime peel and juice and honey into the reserved oil; season with salt and pepper. Drizzle over the salad, season with salt and toss. Top with the fried shallots.

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