Chicken and Pasta Salad in a Southern US Style Recipe
This salad combines tender chicken, pasta and crunchy vegetables with a lightly spicy dressing inspired by Southern US cooking. Dishes like this often appear at picnics and family gatherings, because you can make them ahead and serve straight from the fridge. It tastes a bit like a mix of chicken pasta and a light stew, just served cold.
A hearty, colorful salad that can be made ahead and served straight from the fridge, with flavors inspired by the American South.
Chef's tips
Make sure both the pasta and chicken are fully cooled before mixing with the dressing so it doesn’t separate or become greasy. Short, sturdy pasta shapes like fusilli or penne work best because they hold the dressing well.
How to serve
Serve in a large glass bowl for a buffet, or portion into individual jars or containers for easy grab-and-go lunches. A wedge of lime on the side lets everyone adjust the acidity to their taste.
Ingredients
- chicken breast - 350 g
- pasta - 250 g
- bell pepper - 1 piece
- corn canned, drained - 150 g
- red kidney beans canned, drained - 150 g
- onion - 0.5 piece
- mayonnaise - 3 tablespoons
- plain yogurt - 3 tablespoons
- smoked paprika - 1 teaspoon
- granulated garlic - 0.5 teaspoon
- lime juice freshly squeezed - 1 tablespoon
- oil neutral-tasting - 1 tablespoon
- salt
- black pepper freshly ground
Preparation
- Cook the pasta in salted water according to the package instructions until tender but still slightly firm. Drain, rinse under cold water and set aside to cool completely.
- Cut the chicken breast into cubes about 1.5 cm in size. Season with salt, pepper and half of the smoked paprika.
- Heat the oil in a frying pan over medium heat. Add the chicken and fry for 8–10 minutes, stirring, until the pieces are golden on the outside and no longer pink in the center. Set aside to cool.
- Core the bell pepper and cut it into small cubes. Finely chop the onion. Drain the corn and beans and rinse them in a sieve under running water.
- In a large bowl, mix the mayonnaise, yogurt, lime juice, remaining smoked paprika and granulated garlic. Season to taste with salt and pepper.
- Add the cooled pasta, chicken, bell pepper, corn, beans and onion to the dressing. Gently but thoroughly mix so the dressing coats all the ingredients.
- Refrigerate the salad for at least 20–30 minutes so the flavors meld. Taste before serving and adjust with more salt, pepper or lime juice if needed.
Storage
Store the salad covered in the fridge and eat within 2–3 days. If it thickens, loosen it with a spoonful of yogurt or a splash of lime juice before serving again.
This salad is a reliable choice for potlucks and busy weeks – it tastes even better the next day, so you can cook once and enjoy it for several meals.
