French Chicken Pasta Salad with Crunchy Vegetables Recipe
This French-style pasta salad with chicken and crunchy vegetables is an ideal dish for a lunchbox. In France, similar salads are often taken to work or on picnics – they are filling but can be eaten cold without reheating. A delicate yogurt-mustard dressing coats the pasta and vegetables so every bite is full of flavor.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
Ingredients
- pasta short, e.g. fusilli, farfalle - 250 g
- chicken breast - 250 g
- yellow bell pepper - 1 piece
- fresh cucumber long - 0.5 pieces
- carrot medium - 1 piece
- chives chopped - 2 tablespoons
- plain yogurt thick - 150 g
- mayonnaise - 1 tablespoon
- Dijon mustard - 1 teaspoon
- lemon juice - 1 tablespoon
- olive oil for frying the chicken - 1 tablespoon
- salt for cooking the pasta and seasoning the salad
- black pepper to taste
Main Ingredient:
pasta
Preparation
- Cook the pasta in plenty of salted water according to the package instructions, but leave it slightly al dente. Drain, briefly rinse with cold water and set aside to cool.
- Trim and pat dry the chicken breast, then cut it into small cubes. Season with salt and pepper.
- Heat the olive oil in a pan over medium heat. Add the chicken and fry for 7–8 minutes, stirring, until the pieces are golden and no longer pink inside. Set aside to cool.
- Deseed the bell pepper and cut it into small cubes. Halve the cucumber lengthwise, scoop out the soft center with a teaspoon and slice into half-moons. Peel the carrot and grate it on a coarse grater.
- In a bowl, mix the yogurt, mayonnaise, mustard, lemon juice, a pinch of salt and pepper. The dressing should be smooth and slightly tangy.
- In a large bowl, combine the cooled pasta, chicken, bell pepper, cucumber, carrot and chives.
- Pour the dressing over everything and mix thoroughly so all the ingredients are evenly coated.
- Taste the salad and, if needed, season with more salt, pepper or a few drops of lemon juice. Refrigerate for at least 20 minutes so the flavors meld.
- Stir the salad gently once more before serving.
Storage
In fridge:
2 days
Freezing:
No
Store the salad in an airtight container in the fridge and eat within 2 days. If it thickens, loosen it with a spoonful of yogurt before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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