Yield: 4 - 6 Servings

Ingredients:

12 oz. Penne pasta, cooked “al dente”

1 each Scallion, minced

1/3 cup Green bell pepper, seeded, sliced thin

1/3 cup Cucumber, peeled, seeded, thinly sliced

1/3 cup Carrot, thinly sliced

1/3 cup Tomato small dice

8 - 10 oz. Chicken, breast, boneless, skinless, grilled and sliced

To season - Salt

To season - Fresh ground black pepper

To garnish - Lime slices

To garnish- Fresh cilantro sprigs

Lime Cilantro Dressing:

1 1/2 each Lime, squeezed for juice

2 tsp. Cilantro leaves, minced

2 tsp. Dijon mustard

1/4 cup Mayonnaise

1 clove Garlic, finely minced

To sesaon - Salt

To season - Fresh ground black pepper

Method:
Prepare Chef Larry’s Lime Cilantro Dressing by combining ingredients and mixing well. Season with salt and fresh ground black pepper, reserve under refrigeration. Combine cooked penne pasta, sliced scallion, bell pepper, cucumber, carrot, tomato and sliced chicken breast in a mixing bowl. Add Chef Larry’s Lime Cilantro Dressing, season with salt and fresh ground black pepper. Toss well, check seasoning and adjust if necessary. Transfer salad to a chilled bowl or platter. Garnish with limes slices and fresh cilantro sprigs and serve.