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© Meredith Corporation. All rights reserved. Used with permission.
(2 cups each)
Cook pasta according to package directions; drain.
Meanwhile, combine lime juice, cilantro, oil, sugar, 1/2 teaspoon salt, garlic powder, cumin and cayenne in a blender. Cover and blend about 30 seconds or until well mixed. Set aside.
Lightly coat the rack of an indoor electric grill with cooking spray. Preheat grill. Sprinkle chicken with the remaining 1/2 teaspoon salt and black pepper. Place chicken on grill rack. If using a grill with a cover, close lid. Grill until chicken is no longer pink (170°F). (For a covered grill, allow about 6 minutes. For an uncovered grill, allow 12 to 15 minutes, turning once halfway through grilling.) Cut chicken into bite-size pieces.
In a large bowl, combine pasta, chicken, tomatoes, red onion, mango, avocado, bell peppers and jalapeño. Pour dressing over pasta mixture; toss gently to coat. If desired, serve with lime wedges.