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.
United States
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Salty
Umami
Filling
Smoky
Fresh
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
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
Main Ingredient:
chicken
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
In fridge:
3 days
Freezing:
No
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.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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