Al Fresco Chicken and Penne Salad

A delicious chicken and pasta salad.

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


  • 1 cup Regina ® Red Wine Vinegar
  • 1 cup olive oil
  • 2 Tbsp. red pepper flakes (minced)
  • 1 1/2 tsp. Emeril's® Italian Essence
  • 1 tsp. Polaner® 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 (thinly shaved)


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.

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