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!
prep time30 Min
cook time15 Min
Ingredients For grilled chicken/mango penne rigate salad
1 1/2 c
chopped grilled or pan-broiled boneless chicken breast
cooked chilled penne rigate or other pasta, drained
mesclun salad mix or baby spinach, washed
ripe mango, pitted and chopped
crumbled gorgonzola cheese
thinly-sliced red onion (optional)
raspberry vinagrette to taste
coarsely chopped walnut pieces
How To Make grilled chicken/mango penne rigate salad
Chicken and pasta may be cooked ahead and chilled. Divide all ingredients evenly into two salad plates.
First layer: chilled pasta
Second layer: salad greens
Third layer: mixture of crumbled Gorgonzola and mango
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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