Chicken and Pasta Salad Recipe
This vibrant chicken and pasta salad is a quick, flavorful dish
perfect for any meal—lunch, dinner, or meal prep. It combines
fresh ingredients with a creamy, tangy dressing and an optional
spicy twist!
Ingredients:
• Cooked pasta (e.g., penne, fusilli, or farfalle) – 150 g (about 1
cup cooked)
• Chicken breast fillet – 200 g (about 1 medium breast), cut into
medium pieces
• Paprika – 1 tsp
• Salt – to taste
• Soy sauce – 1 tbsp (15 ml)
• Olive oil – 1 tbsp (15 ml)
• Red onion – ½ medium, finely sliced
• Cherry tomatoes – 100 g (about ¾ cup), halved
• Pickled cucumbers (gherkins or dill pickles) – 100 g (about ¾
cup), finely chopped
• Natural yogurt (plain, unsweetened) – 2 tbsp (30 ml)
• Chipotle sauce (optional) – 1 tsp (5 ml)
• Grated Parmesan cheese – 20 g (about ¼ cup)
Instructions:
1. Cook the chicken: Toss the medium-cut chicken pieces with
paprika, a pinch of salt, and soy sauce. Heat olive oil in a hot
skillet over medium-high heat. Fry the chicken pieces for 4–6
minutes, stirring occasionally, until golden and cooked through.
Set aside to cool slightly.
2. Combine ingredients: In a large bowl, mix the cooked pasta,
fried chicken, red onion, cherry tomatoes, and pickled
cucumbers.
3. Add dressing: Add the natural yogurt and optional chipotle
sauce (for a smoky, spicy kick). Toss everything together until
evenly coated.
4. Finish with cheese: Sprinkle the grated Parmesan over the
salad and mix gently.
5. Serve: Serve immediately or chill in the fridge for 30 minutes
for a refreshing cold salad. Perfect for a quick meal or to share at
a gathering!

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