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July 22, 2008

Grilled Chicken Pasta Salad with Caramelized Onion, Fennel and Mango

*From Picky Palate

2 Tablespoons extra virgin olive oil
½ Cup onion, finely chopped
½ lb campanelle pasta noodles
¼ Cup finely chopped fennel (if you don’t have it, just use additional onion)
2 Cups grilled chicken breast, cubed
1 red or orange bell pepper, diced1
½ Cups quartered zucchini
3 Cups broccoli florets
2 mangos, peeled and cubed
½ bottle Kraft Tuscan House Italian Dressing or Zesty Italian, 16 fl oz size
Couple pinches kosher salt

Heat oil into a large skillet over medium heat.
Saute onions and fennel for 5 minutes, then reduce heat to low and cook until golden.
Let cool for 10 minutes.
Cook pasta according to package directions, drain and place into a large bowl with the onions/fennel.
Toss in rest of ingredients, gently stirring to coat.
Cover and refrigerate for at least 30 minutes before serving.
4 servings

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