Chicken, pasta and broccoli salad with lime yogurt dressing Recipe
This salad combines pasta, tender chicken, lightly crunchy broccoli, and a creamy yogurt dressing with a hint of lime. In the US, salads like this often appear at family backyard gatherings – you can make them ahead and serve straight from the fridge. The flavor is fresh, slightly citrusy, with gentle creaminess from the yogurt and a pleasant texture from the vegetables.
United States
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🎉
Party
🌙
Supper
🌿
Mild
Creamy
Fresh
Filling
Citrusy
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
Ingredients
- chicken breast boneless, skinless - 300 g
- pasta short, e.g. fusilli or farfalle - 250 g
- broccoli florets only - 300 g
- red bell pepper diced - 0.5 piece
- canned sweetcorn drained - 120 g
- Greek yogurt thick - 200 g
- mayonnaise for creaminess, amount can be reduced - 50 g
- lime juice and zest for the dressing - 1 piece
- garlic pressed - 1 clove
- dill finely chopped - 1.5 tablespoon
- vegetable oil for frying the chicken - 1 tablespoon
- salt for pasta, broccoli, chicken and dressing, amount to taste - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoon
Main Ingredient:
chicken
Preparation
- Cook the pasta in a large amount of salted water according to the package instructions until tender but still firm to the bite. Drain, rinse briefly with cold water, and set aside to cool.
- Divide the broccoli into small florets and rinse. Bring a pot of water with a pinch of salt to a boil. Add the broccoli and cook for 2–3 minutes, until it turns bright green and slightly softens but is still crunchy. Drain and immediately rinse with cold water to stop the cooking, then drain very well.
- Cut the chicken breast into cubes about 1.5 cm in size, sprinkle with a pinch of salt and pepper.
- Heat the oil in a pan over medium heat. Add the chicken and fry for about 6–8 minutes, stirring often, until the pieces are golden on the outside and completely white inside. Set aside to cool slightly.
- Dice the bell pepper finely and drain the sweetcorn.
- In a large bowl, prepare the dressing: mix the Greek yogurt, mayonnaise, lime juice and grated zest, pressed garlic, dill, 0.5 teaspoon of salt, and pepper. Stir until you get a smooth, creamy dressing.
- Add the cooled pasta, broccoli, chicken, bell pepper, and sweetcorn to the bowl with the dressing. Gently but thoroughly mix so the dressing coats all the ingredients evenly.
- Taste the salad and, if needed, season with more salt, pepper, or lime juice. Refrigerate for at least 30 minutes so the flavors meld and the dressing thickens slightly.
- Serve chilled as a main dish or as a side for grilled dishes.
Storage
In fridge:
2 days
Freezing:
No
Store the salad in a closed container in the fridge for up to 2 days. Stir before serving; if it seems too thick, loosen it with a spoonful of yogurt or a bit of water.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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