YIELD
4-6 servings, 10 cups
TIME
30 minutes
INGREDIENTS
- 1/2-16 oz box (8 oz) Notta Pasta Linguine
- 1 1/2 lbs boneless, skinless chicken breast
- Oil for rubbing chicken
- 2-3 tablespoons Caribbean jerk seasoning* (found in the spice aisle)
- 1 cup thinly sliced red onion
- 1 large ripe mango or two small mangos
- 1 green pepper
- 2 cups cherry tomatoes
- Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 4-5 teaspoons Caribbean jerk seasoning*
- Salt and pepper
*Caribbean Spice blends vary in heat, so taste the seasonings to determine your heat preference, especially for dressing.
DIRECTIONS
- Put on a large pot of salted water to boil. Preheat grill.
- Pound chicken breasts to an even thickness. Rub with oil and sprinkle with two or three tablespoons of seasoning.
- Grill chicken breast about 5 minutes each side, over a medium heat or until cooked through (not pink), but still moist. Place in refrigerator to cool.
- While chicken is cooling, add onions to a large bowl. Peel and chop the mangos. Thinly slice the green pepper, and halve tomatoes if large. Add to bowl with onions.
- To make dressing: whisk in a small bowl the oil, lime juice and jerk seasoning. Salt and pepper to taste.
- Meanwhile, cook the Notta Pasta in boiling water according to directions on box, stirring well. Rinse quickly, drain well and add to bowl of vegetables. Toss with half of the dressing.
- Slice chicken into bite size pieces and add to salad. Toss with remaining dressing. Season to taste and serve.
Recipe from NottaPasta.com
