Al Fresco Chicken and Penne Salad



Whisk together vinegar, olive oil, red pepper, seasoning, garlic and salt. Place ½ cup of the vinaigrette mixture and chicken breasts in a plastic bag and marinate in the refrigerator for 30 minutes. Grill chicken over medium heat, turning once, about 12 - 15 minutes total. Slice chicken breasts. Meanwhile, cook pasta as directed on package; drain and toss with additional ½ cup vinaigrette mixture. Arrange salad greens on platter, top with pasta and chicken. Drizzle with remaining vinaigrette dressing, as desired. Garnish with grape tomatoes and thinly shaved Parmesan. Makes 4 servings.
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