Mango Chicken Pasta Salad

If you like mangos and want a refreshing salad that's tasty and not too spicy -- this is it!

4 chicken breasts, no skin, no bone, R-T-C
1/4 cup roasted garlic olive oil
3 tablespoons kosher salt
3 cups cooked pasta, drained and cooled
2 mangos, chopped
1/2 cup Meyers Lemon Olive Oil
1/4 cup Chile Vinegar
1 cup orange juice
1/2 cup cilantro, chopped
1/2 cup red onion, chopped
2 medium carrots, shredded or chopped very finely
salt and pepper, to taste
1/4 cup pinenuts, toasted
1 head lettuce leaf

1. Preheat oven to 400 degrees. Place chicken breasts on Silpat and drizzle with roasted garlic olive oil and sprinkle with kosher salt on both sides. Roast for about 30 minutes or until done. Remove from oven and let cool completely. Once cool, chop into small pieces.

2. In a large bowl, mix to combine pasta, mango, Lemon Olive Oil, Chile Vinegar, orange juice, cilantro, red onion & carrots. Apply Salt and Pepper to taste.

3. Place in refrigerator for at least 30 minutes for the flavors to blend, or until ready to serve. Great to do the day before.

4. Clean and dry the lettuce leafs. Serve mango chicken pasta salad on top of lettuce leafs and spinkle with pine nuts.