Grilled Chicken/Mango Penne Rigate Salad

Laurie Childs

By
@LaurieLynChilds

I had a variant of this at Sunset Ribs in Waterford, CT. I've tweaked it to suit my taste, so feel free to experiment!


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Rating:

Comments:

Serves:

2

Prep:

30 Min

Cook:

15 Min

Method:

Griddle

Ingredients

1 1/2 c
chopped grilled or pan-broiled boneless chicken breast
1 c
cooked chilled penne rigate or other pasta, drained
1/2 bag(s)
mesclun salad mix or baby spinach, washed
1
ripe mango, pitted and chopped
1/4 c
crumbled gorgonzola cheese
1/4 c
thinly-sliced red onion (optional)
raspberry vinagrette to taste
1/4-1/2 c
coarsely chopped walnut pieces
1/4 c
dried cranberries

Directions Step-By-Step

1
Chicken and pasta may be cooked ahead and chilled. Divide all ingredients evenly into two salad plates.
2
First layer: chilled pasta
Second layer: salad greens
Third layer: mixture of crumbled Gorgonzola and mango
3
Lightly toss 2 upper layers together.
Top with walnut pieces and onion slices.
Add raspberry vinaigrette right before serving. Serve cold.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy