Mango Chicken Pasta Salad with Tarragon Lime Dressing

Recipe by Dani Brown

Mango Chicken Pasta Salad with Tarragon Lime Dressing, preserved in the Brown Family Cookbook 2020.

Ingredients

¾ lb bow tie pasta
Tarragon Lime Dressing:
1½ cup chopped celery
1¼ cups mayo (not low fat)
1 bunch chopped green onion, green
¼ cup cider vinegar parts only
¼ cup fresh lime juice
3 cups seedless grapes, red or green
2-3 tablespoons honey
1 ripe mango, cubed
2 tablespoons dried tarragon or ¼ cup
1 whole boneless, skinless chicken fresh chopped breast, cooked, cubed, (about 2 cups)
Salt and pepper to taste
1-2 avocados, chopped Slivered almonds, toasted, optional

01
Cook pasta as directed on package. Drain, rinse with cold water, cool.
02
Prepare the dressing by mixing all ingredients in a bowl. If you are using fresh
03
herbs, place ingredients in a blender and blend until herbs are chopped fine.
04
Pour half of the dressing over the pasta and place in the refrigerator overnight if possible, or for at least 2 hours.
05
Place chopped celery, green onion, grapes, mango and chicken in a medium
06
bowl. Refrigerate until ready to assemble salad.
07
To assemble, place three quarters of the vegetable, mango and chicken mixture
08
in the bowl with the pasta that has been mixed with dressing. Most of the dressing will have been absorbed into the cooked pasta.
09
Toss in the remaining half of dressing.
10
Place the pasta mixture on a serving platter or bowl and top with the remaining
11
vegetable, chicken and fruit mixture, and chopped avocado. Top with almonds.