Description
A recipe for Al Fresco Chicken and Penne Salad

Ingredients

• 1 cup Regina Red Wine Vinegar
  
• 1 cup olive oil
  
• 2 tablespoons minced red pepper
  
• 1 1/2 teaspoons Emeril's Italian Essence
  
• 1 teaspoon Polaner Chopped Garlic
  
• 1/2 teaspoon salt
  
• 1 pound boneless, skinless chicken breast halves
  
• 8 ounces penne pasta
  
• 5 ounces mixed baby salad greens
  
• 1 cup grape tomatoes
  
• 2 ounces Parmesan cheese

Preparation
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.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available