Al Fresco Chicken and Penne Salad

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.