American-Style Pasta Salad with Chicken and Pineapple Recipe
A creamy salad with pasta, chunks of chicken, sweet pineapple and crunchy vegetables is a classic of American picnics and potlucks, where everyone brings something to share. The sweet-and-salty combo may remind you of Hawaiian pizza, but in salad form it’s lighter and easy to pack in a lunch box.
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
Ingredients
- small pasta e.g. farfalle, fusilli - 250 g
- chicken breast - 300 g
- canned pineapple drained weight, chunks - 200 g
- red bell pepper medium - 1 piece
- celery stalk - 2 stalks
- chives chopped - 2 tablespoons
- mayonnaise - 3 tablespoons
- thick plain yogurt - 3 tablespoons
- lemon juice - 1 tablespoon
- granulated garlic for the dressing - 0.5 teaspoons
- sweet paprika powder for the chicken - 0.5 teaspoons
- vegetable oil for frying the chicken - 1 tablespoon
- salt to taste
- ground black pepper to taste
Main Ingredient:
pasta
Preparation
- Cook the pasta in salted water according to the package instructions until soft but still springy. Drain, rinse with cold water and set aside to cool completely.
- Cut the chicken breast into small cubes. Season with salt, pepper and sweet paprika.
- Heat the oil in a pan over medium heat. Fry the chicken for 7–9 minutes, stirring, until the pieces are golden and no longer pink inside. Set aside to cool.
- Deseed the pepper and cut it into small cubes. Slice the celery into thin pieces. Drain the pineapple and cut into smaller chunks if they are large.
- In a large bowl mix the mayonnaise, yogurt, lemon juice, granulated garlic, a pinch of salt and pepper. You should get a thick, creamy dressing.
- Add the cooled pasta, chicken, pepper, celery, pineapple and chopped chives to the bowl with the dressing. Gently but thoroughly mix so the dressing coats all the ingredients.
- Taste and, if needed, season with more salt and pepper. Chill the salad in the fridge for at least 30 minutes so the flavors meld.
- Stir the salad again before serving, as the dressing may settle a bit at the bottom of the bowl.
Storage
In fridge:
3 days
Freezing:
No
Store the salad in an airtight container in the fridge and consume within 2–3 days. Stir before serving; if it seems a bit dry, you can loosen it with a spoonful of yogurt or mayonnaise.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
