Chicken Pasta Salad with Sun-Dried Tomatoes Recipe
This salad is an American take on “cold pasta” – something between a meal and a hearty lunchbox snack. In the US, salads like this often appear at picnics and cookouts because you can make them ahead and transport them easily. The combination of chicken, pasta and sun-dried tomatoes is filling yet still feels light.
Sałatki makaronowe z kurczakiem to klasyk amerykańskich pikników i „potlucków” – robi się je z tego, co jest pod ręką, a suszone pomidory to nowszy, śródziemnomorski akcent, który nadaje im bardziej nowoczesny charakter.
A versatile cold pasta salad that combines juicy chicken, tangy sun-dried tomatoes and a creamy dressing, perfect for picnics, potlucks and lunchboxes.
Dlaczego ta wersja działa
- Jogurt łagodzi ciężkość majonezu, dzięki czemu sałatka jest kremowa, ale nie przytłaczająca.
- Wydrążony ogórek nie puszcza tyle wody, więc sos nie rozrzedza się po kilku godzinach.
- Makaron ugotowany al dente nie rozpada się po wymieszaniu z sosem.
- Olej z suszonych pomidorów wzmacnia smak i zastępuje część dodatkowego tłuszczu.
Chef's tips
Cool the pasta and chicken completely before mixing with the dressing so the sauce stays creamy and doesn’t separate. Removing the seedy center from the cucumber keeps the salad from becoming watery.
How to serve
Serve in a large bowl for sharing at parties or portion into individual containers for grab-and-go lunches. Sprinkle with a little extra freshly ground pepper or chopped herbs just before serving.
Na co uważać
- Nie dodawaj gorącego kurczaka do sosu – sos się rozrzedzi, a makaron stanie się miękki i kleisty.
- Nie płucz makaronu zbyt długo, bo wypłuczesz skrobię i sos będzie gorzej się trzymał.
- Z doprawianiem solą poczekaj, aż dodasz suszone pomidory – bywają bardzo słone.
Zamienniki
- Zamiast piersi z kurczaka możesz użyć pieczonych udek bez kości dla bardziej soczystego mięsa.
- Majonez częściowo zastąp majonezem light lub dodatkowym jogurtem, jeśli chcesz lżejszy sos.
- Makaron świderki można podmienić na kokardki lub penne, byle miał rowki trzymające sos.
Ingredients
- chicken breast skinless and boneless - 350 g
- pasta short, e.g. fusilli or farfalle - 250 g
- sun-dried tomatoes in oil, drained - 80 g
- fresh cucumber medium, firm - 1 piece
- red bell pepper sweet - 1 piece
- red onion small - 0.5 pieces
- mayonnaise - 3 tablespoons
- thick plain yogurt - 3 tablespoons
- Dijon mustard - 1 teaspoon
- garlic pressed through a garlic press - 1 clove
- lemon juice freshly squeezed - 1 tablespoon
- oil from sun-dried tomatoes from the tomato jar - 1 tablespoon
- salt to taste
- black pepper to taste, freshly ground
- vegetable oil for frying the chicken - 1 tablespoon
Preparation
- Cook the pasta in salted water according to the package instructions until tender but springy. Drain and briefly rinse with cold water so it doesn’t stick together.
- Cut the chicken breast into bite-sized cubes, season with salt and pepper.
- Heat the oil in a pan over medium heat. Add the chicken and fry for about 7–10 minutes, stirring often, until the pieces are golden on the outside and completely white inside. Set aside to cool.
- Cut the sun-dried tomatoes into thin strips. Cut the cucumber lengthwise, scoop out the soft seedy center with a teaspoon, and dice the rest. Core the pepper and cut it into cubes. Slice the red onion into very thin slivers.
- In a large bowl mix the mayonnaise, yogurt, mustard, pressed garlic, lemon juice and oil from the sun-dried tomatoes. Season with salt and pepper.
- Add the pasta, cooled chicken, sun-dried tomatoes, cucumber, pepper and onion to the bowl with the dressing. Gently but thoroughly mix everything so the dressing coats the ingredients evenly.
- Taste and, if needed, season with more salt, pepper or a little extra lemon juice. Chill the salad in the fridge for at least 20–30 minutes so the flavors meld.
Storage
Store the salad in the fridge in an airtight container for up to 2 days. Stir before serving; if it seems too thick, loosen it with a spoonful of yogurt or a little lemon juice.
This salad reminds me of American backyard gatherings – it’s easy to make ahead, travels well and always disappears quickly from the table.
