My dear, have you tried the Pasta SALAD? Don’t miss it!
Tricolor Pasta Chicken Salad
® This is a RAS signature Recipe©
More recipe links and info available on the Intro page ⇓.
- Preheat oven to 163 °c / 325 ° F. Season the Chicken breast with skin on.. Broil.
- Cook Pasta til al dente.
- Make the Dressing:
- Remove the skin from cooked chicken, remove bones and cut or pull apart.
- Allow to cool off completely.
- Mix all ingredients. Chill, serve.
|
♦Let me know if you tried –Tri Color Pasta Chicken Salad. Please comment below. ♦You can also – Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com ♦on SOCIAL MEDIA tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. Thank you so much! ♥ |
♦Quick Browse to see All Recipes by Category. ♦World Cuisines to browse recipes by Regional Cuisine.
♥Thanks for visiting www.recipesaresimple.com
Tricolor Pasta Chicken Salad
Description
A delicious chilled salad, made with homemade oven-broiled chicken breasts and tricolor pasta, with a creamy dressing and chopped mixed vegetables.
Ingredients:
For the Dressing:
Instructions
-
Preheat oven to 163 °c / 325 ° F
-
Wash and pat dry the chicken breast with skin and bone kept on.
-
Add the salt, pepper, garlic powder, tarragon and rub well into the chicken. Rub thoroughly, all over, even under the skin.
-
(Keeping the skin & bones on while roasting, keeps the chicken moist and tender).
-
Place in an oven proof dish. Drizzle over the Olive Oil.
-
Place the chicken in the oven on the lower rack and bake for 40 minutes. Transfer to the top rack ( and turn the oven setting to Broiler). Continue to cook for 20- 25 minutes, till the skin has turned golden brown and crisped up a bit.
-
Meanwhile, cook the pasta. Bring a large enough pot with lots of water to a boil. Add salt.
-
Add the pasta and cook on medium heat for about 15 minutes till the pasta is cooked 'al dente' . There should be a bite left to the pasta. Drain and allow to cool.
-
Cut up the bell peppers, pickle and thaw the corn kernels.
-
Make the Dressing: To a large cup or bowl add the yogurt and mayonnaise. Whisk well till smooth. Add salt and pepper to taste. Do a taste check and set aside this dressing.
-
Once the chicken is cooked, remove the skin. Discard.
-
With clean hands, remove all the bones and break the chicken up into small pieces (OR CHOP). Allow to cool off completely.
-
I like to place the cooked pasta and chicken in the fridge till cold. Keep all other ingredients chilled as well.
-
To a large bowl, (I use the pot used to cook the pasta) add the pasta and other ingredients except for the chicken. Add the prepared dressing and toss well till evenly coated. Add the chicken last and toss again.
-
Place in the refrigerator, covered for at least 30 minutes till chilled.
-
Serve in a clean salad bowl. Do not mix once plated, as the bowl will look very messy.
-
Enjoy :)
Note
- Use any tri-color pasta. The added color is more inviting than plain pasta.
- You can serve the salad over a platter of fresh lettuce, to add some crunchiness. This is optional.
- Homemade croutons may be added for a bite.
- Key Ingredients: Tricolor pasta, Chicken, Bell Peppers, Sweetcorn, Pickle, Herbs and Spice, Olive oil, Yoghurt, Mayonnaise.
