Grilled Chicken/Mango Penne Rigate Salad

Laurie Childs


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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30 Min
15 Min


  • 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

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.

Printable Recipe Card

About Grilled Chicken/Mango Penne Rigate Salad

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

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