grilled chicken/mango penne rigate salad

LaurieLynChilds avatar
By Laurie Childs
from Magnolia, AR

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!

serves 2
prep time 30 Min
cook time 15 Min
method Griddle

Ingredients For grilled chicken/mango penne rigate salad

  • 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
    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
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How To Make grilled chicken/mango penne rigate salad

  • 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.
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