Tuesday, August 5, 2008

Mango Chicken Salad

I got this recipe from Picky Palate and I can't even begin to describe how delicious it was. Wow, the chicken and the mango really go well together. I couldn't get enough of it. It was absolutely delicious!! I will be bringing this salad for the next 100 or so potlucks that I go to. I absolutely love the mango in it. The flavors are phenomenal!

2 Tablespoons extra virgin olive oil
½ Cup onion, finely chopped
½ lb campanelle pasta noodles
¼ Cup finely chopped fennel (if you don’t have it, just use additional onion)
2 Cups grilled chicken breast, cubed
1 red or orange bell pepper, diced
1 ½ Cups quartered zucchini
3 Cups broccoli florets
2 mangos, peeled and cubed
½ bottle Kraft Tuscan House Italian Dressing or Zesty Italian, 16 fl oz size
Couple pinches kosher salt

1. Heat oil into a large skillet over medium heat. Saute onions and fennel for 5 minutes, then reduce heat to low and cook until golden. Let cool for 10 minutes. Cook pasta according to package directions, drain and place into a large bowl with the onions/fennel. Toss in rest of ingredients, gently stirring to coat. Cover and refrigerate for at least 30 minutes before serving.

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