Al Fresco Chicken and Penne Salad

A pasta salad with chicken.

  • Servings: 4
  • Cook Time: 30 mins
  • Main Ingredient: Chicken


  • 1 cup Regina Red Wine Vinegar
  • 1 cup olive oil
  • 2 Tbsp. red pepper flakes
  • 1 1/2 tsp. Emeril'sĀ® Italian Essence
  • 1 tsp. PolanerĀ® Chopped Garlic
  • 1/2 tsp. salt
  • 1 lb. chicken breast halves (boneless, skinless)
  • 8 oz. penne pasta
  • 5 oz. mixed salad greens
  • 1 cup grape tomatoes
  • 2 oz. Parmesan cheese


Whisk together vinegar, olive oil, red pepper, seasoning, garlic and salt. Place 1/2 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 1/2 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.

Related Products