Chicken, Pasta and Vegetable Salad with Yogurt Dressing Recipe
A chilled, filling salad with pasta, pieces of chicken and crunchy vegetables in a light yogurt dressing. In the US, salads like this often appear at picnics and family gatherings because you can make them ahead and serve straight from the fridge. It tastes like a mix between leftover dinner pasta and a chicken sandwich, but in a convenient salad form.
Combines protein, carbs and vegetables in one bowl, making it a complete, portable meal that can be prepared in advance. The light yogurt dressing keeps it fresh and not too heavy, even on warm days.
Chef's tips
Make sure both the pasta and chicken are fully cooled before mixing the salad so the dressing stays creamy and doesn’t separate. If you’re packing it for lunch, keep a little extra dressing in a small container to freshen it up just before eating.
How to serve
Serve in a large bowl for sharing at picnics or barbecues, or portion into individual containers for easy grab-and-go lunches. A few fresh lettuce leaves or tomato wedges on the side add color and freshness on the plate.
Ingredients
- pasta - 250 g
- chicken breast - 300 g
- bell pepper - 1 piece
- fresh cucumber - 0.5 piece
- corn canned, drained - 150 g
- chives finely chopped - 2 tablespoon
- plain yogurt - 200 g
- mayonnaise - 2 tablespoon
- lemon juice - 1 tablespoon
- garlic - 1 piece
- vegetable oil - 1 tablespoon
- salt
- pepper
Preparation
- Cook the pasta in salted water according to the package instructions until tender but still slightly firm. Drain, rinse under cold water to cool it down, and set aside until completely chilled.
- Rinse the chicken breast, pat dry with paper towels and cut into small cubes. Season with salt and pepper.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the chicken and fry for 7–10 minutes, stirring, until the pieces are golden on the outside and no longer raw in the center. Set aside to cool.
- Wash the bell pepper, remove the core and seeds, and dice finely. Cut the cucumber in half lengthwise, scoop out the soft seedy center with a teaspoon, then dice the remaining flesh.
- Drain the corn in a sieve. Finely chop the chives.
- In a bowl, mix the yogurt, mayonnaise, lemon juice, garlic pressed through a garlic press, a pinch of salt and pepper. Taste the dressing and adjust the seasoning if needed.
- In a large bowl, combine the cooled pasta, chicken, bell pepper, cucumber, corn and chives.
- Pour the yogurt dressing over the pasta and vegetables. Gently but thoroughly toss until everything is evenly coated.
- Chill the salad in the fridge for at least 20–30 minutes to let the flavors meld. Serve cold.
Storage
Store the salad in an airtight container in the fridge for up to 2 days. Stir before serving; if it seems a bit dry, add a spoonful of yogurt or mayonnaise. Do not freeze, as the texture of the pasta and vegetables will deteriorate.
This salad is my go-to way to use up leftover cooked chicken and bits of vegetables from the fridge. It’s very forgiving – you can swap in whatever crunchy veggies you have and it still turns out satisfying and refreshing.
