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.
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
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
Main Ingredient:
chicken
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
In fridge:
3 days
Freezing:
No
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.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
