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1
Place celery and onion in a roasting pan.
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2
Combine paprika, salt, pepper, and ginger; rub mixture over chicken.
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3
Place chicken on top of vegetables, and roast, uncovered, in a 400 degree F oven for 1-1/2 hours or until chicken is no longer pink and the drumsticks move easily in their sockets.
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4
Remove chicken from pan and reserve pan drippings.
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5
Let chicken cool about 30 minutes or until easy to handle.
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6
Cut meat into bite-size pieces to make 2 cups chicken.
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7
Save any remaining chicken and use for another purpose.
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8
Meanwhile, bring 1/2 cup water to boiling in a small saucepan.
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9
Add dried tomato halves.
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10
Cover, remove from heat and let stand about 20 minutes or until softened.
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11
Puree the mixture in a blender and add water or red wine to equal 1/2 cup, if necessary.
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12
Set aside.
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13
Cook pasta in a large amount of boiling salted water for 13 minutes or until tender.
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14
Drain, rinse, and set aside.
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15
Heat olive oil in a skillet.
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16
Cook mushrooms in oil until tender; add to drained pasta.
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17
In the same skillet, heat 1/4 cup of the pan drippings from chicken, the pureed dried tomatoes, and vinegar.
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18
Discard the remaining pan drippings.
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19
Add chicken pieces, tossing to coat, then add the chicken mixture and cherry tomatoes to the pasta mixture.
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20
Do not chill (Salad may be held at room temperature for up to 30 minutes).
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21
To serve, line a platter with salad greens and top with the pasta mixture.
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22
Make-Ahead Tip: Roast chicken; cool slightly.
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23
Cut into bite-size pieces.
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24
Cover and chill up to 24 hours.
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25
Cover and chill pan drippings.
