{ RECIPE :: Mango Chicken Pasta Salad }

Party in my mouth! Wow, what a rainbow of flavors. We seriously loved this pasta salad tonight, thanks to my friend Corrine's mom. I saw a picture of this recipe on her blog and just knew I had to try it. The lime flavored dressing was to-die-for and married all the delicious flavors together perfectly. So glad we have tons of leftovers!

INGREDIENTS:
3/4 lb bow tie pasta
1 1/2 cup chopped celery
1 bunch chopped green onion, green parts only
3 cups seedless grapes, red or green
1 ripe mango, cubed
1 whole boneless, skinless chicken breast, cooked, cubed, (about 2 cups)
1-2 avocados, chopped
slivered almonds, toasted, optional

Tarragon Lime Dressing:
1 1/4 cups mayo (not low fat)
1/4 cup cider vinegar
1/4 cup fresh lime juice
2-3 tablespoons honey
2 tablespoons dried tarragon or 1/4 cup fresh chopped basil
salt and pepper to taste

DIRECTIONS:
Cook pasta as directed on package. Drain and rinse with cold water, set aside to cool.

Prepare the dressing by mixing all ingredients in a bowl. If you are using fresh herbs, place ingredients in a blender and blend until herbs are chopped fine. Pour half of the dressing over the pasta and place in the refrigerator overnight if possible, or for at least 2 hours.

Place chopped celery, green onion, grapes, mango and chicken in a medium bowl. Refrigerate until ready to assemble salad.

To assemble, place three quarters of the vegetable, mango and chicken mixture in the bowl with the pasta that has been mixed with dressing. Most of the dressing will have been absorbed into the cooked pasta. Toss in the remaining half of dressing.

Place the pasta mixture on a serving platter or bowl and top with the remaining vegetable, chicken and fruit mixture, and chopped avocado. Top with almonds.