Mango Chicken Pasta Salad with
Tarragon Lime Dressing from Sarah
3/4 lb bow tie pasta
1 1/2 cup chopped celery
1 bunch chopped green onion, green parts only
3 cups seedless grapes, red or green
1 ripe mango, cubed
1 whole boneless, skinless chicken breast, cooked, cubed, (about 2 cups)
1-2 avocados, chopped
slivered almonds, toasted, optional
Tarragon Lime Dressing:
1 1/4 cups mayo (not low fat)
1/4 cup cider vinegar
1/4 cup fresh lime juice
2-3 tablespoons honey
2 tablespoons dried tarragon or 1/4 cup fresh chopped
salt and pepper to taste
Cook pasta as directed on package. Drain and rinse with cold water, set aside to cool.
Prepare the dressing by mixing all ingredients in a bowl. If you are using fresh herbs, place ingredients in a blender and blend until herbs are chopped fine. Pour half of the dressing over the pasta and place in the refrigerator overnight if possible, or for at least 2 hours.
Place chopped celery, green onion, grapes, mango and chicken in a medium bowl. Refrigerate until ready to assemble salad.
To assemble, place three quarters of the vegetable, mango and chicken mixture in the bowl with the pasta that has been mixed with dressing. Most of the dressing will have been absorbed into the cooked pasta.
Toss in the remaining half of dressing.
Place the pasta mixture on a serving platter or bowl and top with the remaining vegetable, chicken and fruit mixture, and chopped avocado. Top with almonds.
Tips:
-I think tossing the pasta with the dressing and letting it rest in the fridge allows the flavors soak into the pasta. If you don't have time for that, just mix up the salad and let the pasta sit in the dressing for at least a half hour. Then proceed as directed.
-If you want make a fresh basil-lime dressing, just sub 1/4 to 1/2 cup chopped basil leaves for the tarragon.
-I made this up with 1 lb pasta originally, but thought the veggie to pasta ratio was a bit on the heavy side for the pasta, so I reduced the amount of pasta in this recipe to 3/4 lb.
3/4 lb bow tie pasta
1 1/2 cup chopped celery
1 bunch chopped green onion, green parts only
3 cups seedless grapes, red or green
1 ripe mango, cubed
1 whole boneless, skinless chicken breast, cooked, cubed, (about 2 cups)
1-2 avocados, chopped
slivered almonds, toasted, optional
Tarragon Lime Dressing:
1 1/4 cups mayo (not low fat)
1/4 cup cider vinegar
1/4 cup fresh lime juice
2-3 tablespoons honey
2 tablespoons dried tarragon or 1/4 cup fresh chopped
salt and pepper to taste
Cook pasta as directed on package. Drain and rinse with cold water, set aside to cool.
Prepare the dressing by mixing all ingredients in a bowl. If you are using fresh herbs, place ingredients in a blender and blend until herbs are chopped fine. Pour half of the dressing over the pasta and place in the refrigerator overnight if possible, or for at least 2 hours.
Place chopped celery, green onion, grapes, mango and chicken in a medium bowl. Refrigerate until ready to assemble salad.
To assemble, place three quarters of the vegetable, mango and chicken mixture in the bowl with the pasta that has been mixed with dressing. Most of the dressing will have been absorbed into the cooked pasta.
Toss in the remaining half of dressing.
Place the pasta mixture on a serving platter or bowl and top with the remaining vegetable, chicken and fruit mixture, and chopped avocado. Top with almonds.
Tips:
-I think tossing the pasta with the dressing and letting it rest in the fridge allows the flavors soak into the pasta. If you don't have time for that, just mix up the salad and let the pasta sit in the dressing for at least a half hour. Then proceed as directed.
-If you want make a fresh basil-lime dressing, just sub 1/4 to 1/2 cup chopped basil leaves for the tarragon.
-I made this up with 1 lb pasta originally, but thought the veggie to pasta ratio was a bit on the heavy side for the pasta, so I reduced the amount of pasta in this recipe to 3/4 lb.
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